This is a serious question people.  It is fundamental knowledge for things like making scrambled eggs, quiche, cookies, brownies and cakes!  It is one of those basic tasks that once you’ve mastered, you probably don’t ever think about again.  So when I started making a lot of pies this fall, pies that required a lot of egg whites, the question “how do you separate an egg?” came through, I knew I had to help my young viewers.  

I am not skilled in this area (can’t do the one handed crack), though I should be with the amount of eggs I went through running my cake business, and I can’t remember when or how I learned this skill myself.  I imagine it was filled with shells and crunchy baked goods that my family had to smile while crunching away on a slice of fluffy white cake.  

This way to separate an egg never fails me, though there is still the occasional shell piece that has to be picked out of the bowl because I crack it on the side of the bowl (apparently you’re not “supposed” to do it that way).  It’s easy enough for beginners to learn to do, without the need for that silly bottle thing, or other gimmick.  There are TONS of gimmicks for separating eggs, but resist the urge to buy and follow these simple steps!