Very often the recipe begins with the phrase "Separate the white from the yolk."
In most cases, housewives use a knife or fork to break the shell in the center of the egg, and then, breaking it into two parts, send the white to a plate, leaving the yolk in one of the halves of the shell.
If you are not sure about the success of the operation, use the help of a regular plastic bottle.
First, break the required number of eggs into a shallow container.
After this, arm yourself with a 0.3 or 0.5-liter plastic bottle, release the air from it by pressing on the sides, and bring the neck to the yolk.
It is enough to release the walls of the bottle so that it “sucks” the yolk into itself.
The simplest procedure must be repeated as many times as you have broken eggs, after which the yolks must be placed in a separate container.
By the way, if you don’t need the yellow part of the chicken egg anytime soon, you can store it in a bottle. Here the yolks will stay fresh for a couple of days.
