Also, for anybody who cares to know, the egg has a little ambilical cord attached to the yolk inside it. Once you separate the white from the yolk (either by straining it through your fingers or by shuffling it in its shell), you may wish to go even further:
remove the ambilical cord gently by clipping it with your nails. hold the yolk gently with 3 fingers over your cup, then pierce the yolk gently, with anything that is not metal and let the yellow liquid drain out into your cup. the bag which is holding the yolk will become emptied pretty soon and you can toss it. this ensures even higher purity of the yolk. i practice this for my drinks. But i also add a raw yolks to my food, in which case i don't remove the yolk-holding membrane.