Crack eggs on the edge of a bowl. Pour egg yolk from one half of the shell to the other, so that egg whites drip into a container in the process. Remove any egg shell by pressing it to the edge with one finger and sliding upwards.
Store egg whites in an airtight container. Sealed hermetically, egg whites can be stored a few days in the fridge.
Release air from container and transfer eggs to a bowl. Leftover egg whites can be used for making meringue, macaroons, protein bread, and more.