Suppose you wanted to make a meringue for a pie. The recipe calls for both eggs and egg whites.

What method of separation used in the experiment could be used to separate the egg white from the yolk for the meringue?

Why did you choose this method?

In my opinion, the easiest way to separate egg white from the yolk is to use an empty plastic bottle squeezing it over the yolk to put inside the bottle.

Explanation:

In order to separate the egg whites and the yolk, it would be better if the eggs are cold because in this way the whites would be more compacted and the yolk would be separated in a better way.

In the first place, it would be necessary to crack the eggs and put all the content inside a bowl, then squeezing the plastic bottle over the yolks, one by one they will be catch inside the plastic bottle. After all the yolks are together in the plastic bottle they can be replaced to a different bowl for its future use for the recipe.

I think this would be the faster and easiest method to use, because it would effectively and efficiently separate the yolks.