This is the way I consider the most correct way to separate the yolks from the whites.
There are other efficient, but not definitive, methods.
Imagine you arrive at the end of the year and have to separate 150 yolks with a pet bottle, or break all 150 eggs in a bowl to remove the yolk later, and in the penultimate egg a rotten one falls.
These two other techniques will also not work if the yolk is too thin and sensitive. It is the case of these eggs in the video, that because of the heat, the yolk punctures very easily.
I hope this tip is useful.