A small hole in both ends of the egg and shake the egg very hard. Then you must blow very hard ( like blowing up a balloon) and the contents of the egg will be removed.
It is much cheaper to buy regular eggs, and separate the whites yourself. You can do this by cracking open an egg, and tipping the yoke into each half of the shell, while carefully letting the whites fall into a separate bowl/pan.
If you are separating egg yolks from the whites, try one of the following:1. Cracking all your eggs (or one at a time) into a bowl; taking a small spoon (or gently with fingers) fish out the egg yolks.
You can't - not without cracking one open. Feel of the eggs. If they are hot then don't buy them.
A box cake calling for 3 egg whites would not rise properly without the egg whites. Applesauce is not a suitable substitute for egg whites. Possible solutions would be to borrow eggs from a neighbor, or prepare a different dessert using available ingredients.
Omit the yolks, and try using two egg whites per egg called for. The extra egg white will make up for the moisture lost in the omitted yolk. For instance, if the recipe calls for two eggs, use four egg whites.
Egg Whites have no fat.
You would need three eggs for three egg whites. The whites of the eggs must be separated from the yolks.
As an egg ages the whites of the egg will become thinner. Eggs are graded for freshness by observing the whites. The more the whites spread out the older the egg is.
10-12 egg whites in a cup. (depends on how large the egg whites are.)
poaching
2 large or 3 medium sized eggs.
Unless eggs are boiled to kill bacteria on them, they should be washed before cracking them open.