Some recipes require only the yolks or whites of eggs or use both parts of the egg separately. When separating eggs, remember that a little white left in the yolk doesn't matter, but just a touch of yolk in the egg whites may make them unusable as the fat in the yolk will prevent the whites from whisking properly.
-Place two very clean glass bowls in front of you.
-Crack the eggs, one at a time, over one of the bowls and let the whites fall into the bowl. Keep the egg yolk in one half of the shell.
-Transfer the egg yolk from one half of the shell to the other, tipping any egg white remaining in the shell into the bowl.
-Add the egg yolk to the second, empty bowl.
-Repeat the process with the remaining eggs.
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Real proper custard
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