Cracking eggs over a single bowl can lead to broken yolks in the whites. Use three bowls and follow these steps:

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Crack an egg; catch the yolk in your clean hand, and allow the white to run through your fingers into a small bowl. (This way, if you make a mistake, you won't contaminate the rest of the whites or yolks.)

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Slip the egg yolk from your hand into a bowl reserved for the yolks.

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Transfer the white into a third, larger bowl of egg whites. Repeat the process, if needed. Refrigerate reserved whites or yolks in an airtight container for up to three days. (Whites can be frozen for up to two months.)

Comments (7)

Martha Stewart Member
April 20, 2020
I love how all the comments are bots. But on a more serious note, this method works pretty well.
Martha Stewart Member
April 20, 2020
I love how all the comments are bots. But on a more serious note, this method works pretty well.
Martha Stewart Member
October 29, 2019
It will not let me add a comment
Martha Stewart Member
October 29, 2019
This is very helpful information. Thanks!!!
Martha Stewart Member
October 29, 2019
This is very helpful information. Thanks!!!
Martha Stewart Member
October 29, 2019
This is very helpful information. Thanks!!!
Martha Stewart Member
October 29, 2019
This is very helpful information. Thanks!!!