Whether you're making macarons, meringues, or simply an egg white omelet, the task of separating egg yolks and white is incredibly tedious. Luckily, we've cracked down on the easiest way to get the job done, drama-free.

The secret weapon? A plastic bottle. All you have to do is crack an egg on a plate, squeeze the empty plastic bottle over the yolk, and let go. The yolk gets sucked up, still intact, and can easily be transferred to another container. Better still, you can perform this trick on multiple eggs at once in a fraction of the time it used to take.

Not only is this trick quick, but it's a much cleaner method than the alternative. Passing an egg yolk back and forth between two halves of a cracked eggshell means that residue will inevitably end up on your hands, but the bottle eliminates any potential contact. Talk about a win-win!