For many recipes, you only need either the yolk (the yolk) or the egg white, also known as the albumen because it turns white during cooking.
Many people separate the yolk from the white by cracking the egg open and then passing it from half shell to half shell over and over again.
However, we advise against it - especially if the eggs have not been washed beforehand. After all, most germs, including salmonella, are stored on the shell.
The easiest and probably fastest method is:
- Wash hands thoroughly, thoroughly rinsing off all soap residue
- Prepare 4 . . .