Individually place cracked eggs in a paper muffin liner. This way they can be added to the recipe one at a time. After using, simply throw the liner away. Another way is to crack all of the eggs into a large, glass measuring cup. You can then pour them into the mixing bowl, one at a time while mixing.
Cold eggs separate more easily than room temperature ones.
The American Egg Board recommends avoiding separating eggs in the broken shells or your hands to avoid bacterial contamination. Use a egg separator or a funnel to do the job. Give a firm tap across the circumference of the shell. Hold the widest part in your hand, and then separate the two halves. The widest part becomes the cup in which to hold the yolk.