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I just use my hands as well.

The bottle trick looks good, but just a bit of a sharp edge or burr, and it makes a mess of the yolk.

If I have to make a big batch of Hollandaise, or yolk Pasta, I can see the bottle trick coming in handy and might try it again.
Last time kinda ticked me off because a yolk broke into the half dozen egg whites I needed for a merangue....and I started cussing, forgetting that the MIL was in the other room...ooops.
 
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