To separate egg whites from yolks, separate 1 egg at a time into a cup or small bowl. The most basic method is with your hand. Cup your hand and crack the egg into it; the white slips through your fingers while the yolk stays in your palm. Or, use an egg separator or funnel. It's not a good idea to separate eggs by passing the yolk back and forth from one half of a shell to the other because bacteria on the shell's surface may be transferred to the egg.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.