How to Separate Egg Yolks from Whites

Many recipes need yolks and whites separately — mayonnaise, sabayon and custards use the yolks, meringues and mousses the whites.

Key points

• Crack the egg on a flat surface to avoid shell fragments.
• Separate over a small bowl, one egg at a time.
• Keep the whites free of any yolk if you plan to whip them.