You can do this simply and without a tool the old fashioned way by simply passing the yoke from one half of the shell the other over and over. After a few passes, the white has all dropped into a catch bowl and the yoke is isolated in one of the shell halves. Takes about 10 seconds. This is how your grandma did it and how cooks still do it. This new tool is a solution seeking a problem.
Best way is done without the shell and is even faster than 10 seconds. Wash your hands, crack the egg and empty it into your hand allowing the egg white to slip through your fingers into a bowl. Also less risk of the yolk coming in to contact with the outer shell or its edges. A demo: https://www.youtube.com/watch?v=jEg1xbDPoo0&t=30s
For those that need to strain a lot of eggs (eg. more than a dozen), use a mesh strainer. Much quicker than using just your hands. Plus, it helps catch any small egg shell bits.
I find it easiest and quickest to use my hands. Strike it just enough to start a crack, simultaneously use palm motion to expand the crack that started, toss it back and forth 2-3 times between shell halves, then rinse fingertips while rinsing eggshells before tossing them in the compost bin.
No waiting for egg to drip through a strainer, no strainer or separator to wash later.
Maybe it's practicing the technique or maybe it's the breed of chicken or diet the farmers feed them, but shells seem thinner and I don't have pieces of shell getting into it nearly as much in recent years.
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No waiting for egg to drip through a strainer, no strainer or separator to wash later.
Maybe it's practicing the technique or maybe it's the breed of chicken or diet the farmers feed them, but shells seem thinner and I don't have pieces of shell getting into it nearly as much in recent years.
Thank you!