You can use a slotted spoon or spatula for this method, though a spoon is easier.
Depending on what type of slotted tool you're using, you may be able to rest it over the bowl so you can use both hands to crack the egg open.Alternatively, hold the tool over a bowl and use one hand to crack the egg open against the side of the bowl. Hold the egg over the spatula/spoon and drop it onto/in it.
Shake the spoon/spatula gently sie to side. The egg white drips into the bowl, meanwhile the yolk stays above- which you can then easily transfer the yolk to a separate bowl.
Bonus Method 2: The Bottle
For this method, you can simply crack all of the eggs you need to separate into a wide bowl/ dish. Then using a clean small bottle (like a water bottle), gently squeeze the bottle, hold it over a yolk, and release your hold on the bottle.The pressure will suck the yolk up into the bottle, leaving the white behind on the dish, You can repeat this step with the remaining eggs and then simply squeeze all the yolks out into a separate dish - voila!**
Note* You can also use a spaghetti spoon as long as the hole isn't too big for the yolk to fall through. A skimmer may also work but it would take longer for the egg white to drop through, so I wouldn't recommend it.** It may be best to do this with one egg at a time though - just in case a yolk breaks. That way you don't run the risk of ruining an entire batch of egg whites. If you get some yolk in with the whites: You can use a bit of wet kitchen towel/cloth and the yolk should cling to it. Alternatively, using something like a pipette/baster/syringe, you may be able to simply suck the bit of yolk up.Note - that if even the tiniest bit of yolk gets into your whites when whipping up a meringue, it can affect the way they whip due to the fat content.
Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-separate-egg-whites-and-yolks/