Choose large or extra large eggs to make separating them easier. The best results are obtained with very fresh eggs, since the protein "strings" that cause the stiffening of the whites break down over time. When doing this you must be careful not to get any yolk or shell pieces mixed in with the whites of the eggs. There are several ways to separate an egg:  Method One: Carefully break the eggshell in half, and hold it over a bowl to allow the egg white to pour out slowly while the yolk remains in the shell. Method Two: Place the entire egg into a shallow bowl and pour off the white without breaking the yolk. It helps to hold the yolk back from the edge of a bowl with a spoon. Either method requires practice. Method Three: Hold a slotted spoon over a bowl. Crack the egg open and then pour the yolk and white through the slotted spoon. The spoon will allow the whites to go through and down into the bowl, while the yolk will remain in the spoon. Method Four: Put the egg in a bowl. Find a plastic bottle with a wider mouth. Now pinch the bottle so that it crinkles, and place it over the egg yolk. Let the pressure on the bottle release, and the yolk should be sucked up into the bottle. You can save the yolks for another recipe, such as homemade mayonnaise, or you can use them later if the recipe calls for that.
اختاري البيض الطازج جدًا وشديد البرودة. افصلي البيض. اتركي بياض البيض حتى يصل لدرجة حرارة الغرفة.