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How to Separate Eggs

Learn How to Separate Eggs with my Bold Baking Basics tips. You won't break your yolks if you follow my easy, chef-tested tips.
How to separate eggs - thee BEST baking tips you need to see!

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Hi Bold Bakers!

In Ireland we have a saying “Don’t teach your granny how to suck eggs,” which means don’t tell me how to do something I already know how to do. My Mammy taught me that.

Now, before you say anything let me explain, I know you know how to crack an egg BUT not every single person out there does. It can be a messy job if you don’t know how to do it correctly. I have a few simple steps for you to follow that will guarantee you perfectly separated eggs.

One problem people have is breaking the yolk when they crack an egg. If you are making meringue or need your yolks to cleanly separate from the whites this can be a problem. It’s almost impossible to try and scoop out broken yolk in egg white.

Another thing that can happen is shattering the shell when you crack it and it falls into your egg. I’ll show you in this video how you can avoid both of these things happening to you so all you are left with is a nice round yolk and an egg white.

How to Separate Eggs

The best way to separate eggs is to:

Start with cold eggs, swiftly give a good crack on the counter until it cracks in half, leaving you with two halves of shell.

Pass the egg back and forth between the two sides of the egg shall until the white falls away and you are just left with the yolk in the shell. 

Remove any shell debris with my How to Remove Egg Shells from Eggs tip.

Use your eggs straight away or keep them in the fridge for 3 days. A really handy tip is to freeze egg whites. They freeze and defrost perfectly whenever you need to whip up a meringue or egg white omelette. Unfortunately you can’t freeze egg yolks.

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Did you like this baking basics tip? I have a lot more short videos just like this one that will help you get baking confidently in the kitchen in no time. Get more Bold Baking Basics.

Watch The Recipe Video!

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4 years ago

I have a simpler method. Crack egg in bowl and remove yolk with a slotted spoon.

5 years ago

Have been trying to find out the quantities used in the 3 ingredients flatbread recipe….

6 years ago

If this method doesn’t work I have another method which is very easy and less messy. (I mostly use your method though)
Break the egg in a bowl, take a small empty bottle of water, press it, hold it above the egg and whoop only the egg white is in the bowl.
My kids love this method 🙂

6 years ago

I am gluten free. I need a bread / roll recipe that the bread rises but I can’t use yeast

6 years ago

Thanks. I am very bad at seperating egg. It causes me a lot of trouble. I will try your method. I just logged in your website. I love e your video. I started making your recipes after seeing your videos on YouTube. They are awesome.

7 years ago

I have less problem when my eggs are at room temperature… when I’m lazy and need to do it fast I use a baster, take the top off and use it to suck the yolk quick and fast. I know they sell something made for that but why pay for something when we already have it at home ( just for something else use… ) and something weird… talking about eggs it’s remind me of something with meringue… I can make perfect meringue… I do that a lot when I bake lemon pie with meringue on top… but at certain… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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