How do I separate egg white?
The traditional method is as Rumtscho describes.

I got tired of this method for several reasons:


Egg shells are dirty.
Shells get in the egg (especially with home collected eggs which have MUCH thicker shells than store purchased eggs)
Egg shells are sharp and it's hard to keep yolks whole.
That method just takes too long if you need more than 2 eggs.


Now I just crack the egg into my hand (which has been thoroughly washed -- cleaner than an eggshell). I hold my fingers a little apart and let the white slip through, leaving the yolk in my hand.

Quick and simple.

Regardless of the method that you use you should use three bowls: one for the collected whites, one for the white you are working on, and one for the yolks.

Remember: only dump the current white into the collected whites after verifying that the yolk is whole. That way you don't spoil all your whites with one broken yolk.