An egg is a staple ingredient for any recipe. But to use eggs is not easy, as it can seem.
Separating
Knock egg lightly with a knife. Pull apart the cracked shell with thumbs gently and allow some of the white to fall into a prepared bowl. Carefully transfer yolk back and forth from one shell to the other over the bowl letting the white fall until yolk is free of white.
Beating
Bring egg whites to room temperature. Place egg whites in a large clean mixer bowl. Beat whites at medium speed until foamy. Increase speed to medium-high until whites are moist and shiny.
Folding in Egg Whites
Add a portion of egg whites into batter. Cut straight down through the center and down to the bottom and side of bowl.
Turn the bowl slightly and repeat the folding action with the remaining egg whites until whites are thoroughly incorporated.
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