There are lots of recipes that require you to separate eggs, including custard, meringue and hollandaise sauce. But how do you do it? If you crack the shell down the middle and pass the yolk from side to side until the eggwhite drains away, you may lose an egg or two when the yolk catches on a sharp edge of the shell and splits. Next time, try this: crack the egg into a clean, dry bowl or glass, then use clean, dry hands to scoop up the yolk. The eggwhite will pass through your fingers, and the yolk will stay intact.