Did you know that it’s much easier to separate eggs if they are cold? Mind blowing, right?
When your eggs are cold, the yolks are firmer and thus, separate from the white much easier. Think about it…when yolks are warmer, they are softer, which puts them at a higher risk of breaking. So, if you have a recipe that requires only egg whites or egg whites separated from the yolk, separate them when they are cold. Then, if the recipes requires “room temperature” egg whites or yolks, allow them to come to room temp in their respective bowls.