Saveur

When separating eggs, it's crucial not to allow any yolk to escape into the white (which would hinder the latter's ability to whip into meringue). Start with a cold egg; it will separate more easily than a warm one. Crack it with one hand and ease the contents into the other hand, allowing the white to slip through barely separated fingers into a bowl. This way is gentler and more sanitary than pouring the egg between cracked shells.