I always had a difficult time separating the white from the yolk when a recipe calls for it. In fact, I must admit, that I have avoided recipes that call for egg whites just because of this. I can’t help it, the yolk always seems to crack and it’s a big mess. When I saw this simple trick? I know I’ll never do it any other way from now on.
You have to see her trick. Have you ever tried it like this before?