Next, set out 2 small glass mixing bowls beside each other.
Steady the large slotted spoon across the top of the bowls so that the slotted part is perfectly positioned over the opening of one of the bowls.
Then, gently crack the egg and open it over the slotted spoon so that the yolk sits in the middle of the spoon while the egg whites slip through the slots and into the glass bowl.Remember, don’t crack the egg shell so hard that it breaks the yolk!
Finally, once all of the white has been separated out, pour the intact yolk into the other small bowl.
Notes
Note: With this method you can also start by cracking the egg in a bowl -without breaking the yolk- and then carefully scoop the yolk out with the slotted spoon and let the whites drain through. Storing Leftover Cracked EggsIf you have extra egg whites or yolks left after your recipe you can use them for a light meal like an omelet, or you can freeze them for later use! To store cracked and separated eggs: transfer the whites and/or yolks to freezer-safe containers. Label the date on the outside of the container. Store the egg whites and/or yolks in the freezer for up to 1 year. Let them come to room temp before using again.