Set out two bowls: one for yolks and one for whites.

Tap the egg on the side of the egg whites bowl. Insert the tips of both thumbs into the crack to neatly separate the shell.

Turn one of the halves upward to cradle the egg yolk and allow most of the egg white to fall into the bowl.

Gently place the yolk and remaining white onto your fingers and allow the white to drip between them.

Transfer the yolk between your left and right hands until all the white has dripped into the bowl below. If any shell or yolk fall into your bowl of egg whites, you can easily remove these with one of the broken egg shell halves. Just use it as a scoop to pull out the shell or yolk.

For beaten egg whites, you'll want to allow them to warm to room temperature. Place the whites into the clean bowl of a mixer. Any leftover grease or film in the bowl can prevent the egg whites from frothing properly.

Start whipping your egg whites slowly, then increase the speed of the mixer gradually. The whites will begin to froth and foam. Watch the egg whites for signs that they are reaching the "soft peak" stage. You will be able to see soft lines where the whisk has moved through them.

When the egg whites develop soft peaks, you can add the sugar slowly.

Once the sugar is incorporated, the egg whites will begin to appear glossy and will retain a stiff peak when the whisk is removed.