This is the way I do it. I find it is a quicker method than shell-to-shell, and I’m less likely to break the yolk.
If the yolk does break, keep in mind that a tiny bit of yolk in the whites won’t be a huge problem, but you really want to keep it out because it will hinder the ability of the whites to whip properly.
Place cold eggs in a bowl of warm (not too hot) water for 10 minutes or so. This makes them easier to separate and less likely to freeze your fingers.
Crack each egg right into your very clean hand and allow the white to drain off the yolk into a bowl.
Place the yolk into a separate bowl.
If you are not using both parts of the egg, reserve the other part in the refrigerator for scrambled eggs or another recipe.