Here at the bakery, we work with a good amount of eggs. On a daily basis we separate egg whites and yolks — yes, it can be tedious.
Every baker has their favorite method. Some use “the shell method,” while yours truly generally uses his (gloved) hands. Bottom line, whatever works for you the best, is the best way.
Of course, every now and then a fun new method comes around and we have to give it a shot. Here’s a quick video of me trying the newest method from Japan:
I don’t know how practical it is… but it was certainly very quick and easy. =)