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Efficient ways to separate egg whites and yolk

Let's say I want to make [zefir](https://en.wikipedia.org/wiki/Zefir_(food)). For this, I'll be needing egg whites, and as someone who never knew how to properly separate whites from yolk, I want to find the most efficient way of doing so, and by efficient, I mean fast, easy, and not too complicated (at least for the eyes of a beginner cook).

What's an, if not the most, efficient way of separating egg whites to egg yolk?