John has been doing almost all of the cooking since we moved to Reno so he's in the kitchen quite often (he's actually a pretty good cook!). The other day he mentioned that he discovered a better way to separate the egg whites from the yolk by shaking it and allowing the white to seep through the cracked shell of the egg. I thought he was on to something with his idea so I dared him to compete in an egg white cracking contest!
The rules were to separate the whites of three eggs in 30 seconds and the person who has more egg whites, wins! To be fair, we weighed the eggs and bowls first so we would end up with a net weight to determine who separated the most egg whites within the aloted time.
My bowl is on the left, his is on the right. We were laughing so hard through our competition, I think that's why he had such a tough time keeping the egg yolk from falling in to the separated egg whites.
So the verdict is, the sifting of the yolk between the two cracked shells is probably still the best way to separate egg whites.