A separation of any sort can be stressful, advice of any flavor can seem patronizing and unsympathetic. Not so with eggs. They are the notable exception to this quandry. Here are a few safeguards that will ease your anxiety and boost your kitchen confidence (confidence always being an attractive trait!).
For starters, why do you need a separation? Today I am making a caramel custard that requires 6 whole eggs plus 5 yokes (this is the bowl I used with the combination of separated and non separated eggs). You may want to make an egg-white omelet or meringues. Each of these require a civilized parting of the ways. As in most tasks, your own method will present itself with time and experience. Illustrated in this picture are a few elements that will help you get started and insure a happy outcome.
• An egg separator: There are a number of them out in the world. The non-gadget way of using the shell works too… but a gadget helps. An egg separator has a little cup for the yoke and an exit for the white.
• A prep bowl: This is key. If you goof up (your egg gets so stressed out by the process that the yoke breaks and spills into the white), you are only one egg down.
• A large bowl: For the eggs that made a successful transition.
• A freezer ready container: No need to waste anything egg. Eggs freeze just fine. Make sure you label the container with the date and amount. These extra whites will make meringues later.
There goes the timer... excuse me while I check the custard!
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