Below is a link to a brief video showing how to use a readily available castoff product -- an empty water bottle -- to separate egg yolks from egg whites.
http://www.youtube.com/embed/iAp8pEaWB1Y
It works fine, but there's a CAUTION involved in the technique's use.
IF you are separating quantities of eggs to obtain whites for whipping (e.f., meringue, angel food cakes, soufflés), you must be absolutely fastidious about keeping the slightest speck of yolk out of the whites, because the fat in the yolk will prevent the entrainment of air in the whites. In other words, those whites contaminated by yolk simply won't whip.
Traditional egg separating methods recommend using three bowls (one small, two larger) to keep the separated whites free of yolks. The eggs are cracked one at a time, with the white of each allowed to fall into the first small bowl. The yolk is then dropped into one of the larger bowls. The white is transferred into the other larger bowl. The process is repeated until the desired quantity of egg white and/or yolk is achieved. With this technique, any white that inadvertently receives some yolk can simply be discarded for another purpose and the bowl cleaned before the process proceeds.
