Yolks generally don't mind a little egg white with them, but if you are trying to whip up the egg whites, even a trace of white can ruin your recipe.
Everyone has their own technique for separating eggs, some even have those crazy egg cracking gizmos from television. I'm telling you there is an easier way to go about it though.
I learned this technique for a great local chef in Hamilton named Tim Humble. You need three things to do this right though: a pair of clean bowls, eggs from right out of the fridge (must be cold) and a tolerance for getting your hands messy.
So here is what you do:
1) Crack all the eggs whole into the first bowl.....trust me...just keep the yolks whole in the bowl.
2) Stick your hand gently into the bowl and carefully pull each yolk out without breaking them. It'll be slimy, but as long as the eggs are cold the yolks should stay intact
3) Place your yolks in the second bowl
4) Repeat steps 2 and 3 until all the yolks are out