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Crack the egg by tapping it against the edge of a basin, then prise open the two halves of the shells with your thumbs, tip the white in to a bowl, and tip the yolk from one shell to the other, placing the yolk in a separate basin. If a drop of yolk falls into the egg white it can be removed with the shell, but do not use the egg white for making meringue as it may not whisk up well.