I’m totally trademarking that name BTW! Separating egg whites from the yolk can take some serious
skill! That is… unless you have this modern whisk by Ivan Zhang. By slightly modifying the shape with
a circular indention, the whisk catches the yolk, allowing the white to drip down. The whisk can then
be used as normal to beat the eggs or stir your mixture. It makes separating effortless and better yet,
keeps your hands clean of egg goo!