Celebrity chefs tend to separate an egg by ostentatiously lobbing it from one hand to the other, until all the white has drained into a bowl below and the yolk is left in the shell.

My preferred technique is to break the egg onto a saucer and press an upturned egg cup over the yolk, and then tip the white into a cup, (though the recently acquired Cape Town 2013 egg cup has obvious limitations in this regards – see earlier blog post).

But both techniques are clearly inadequate in comparison to the following more sophisticated approach from China: