Egg Preparation Tools, Utensils, and Equipment

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CHANNEL KNFE

A small hand tool used generally in decorative works such as making garnishes.

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COLANDER

A perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash or cook ingredients from liquid.

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OFFSET SPATULA

A broad-bladed implement bent to keep the hand off hot surfaces, used for turning and lifting eggs, pancakes, and meats on griddles, and also for scraping and cleaning griddles.

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PASTRY BRUSH

A small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk, or glaze.

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RUBBER SPATULA

A broad flexible plastic or rubber scraper used to scrape off contents of bowls and pans and to fold in beaten eggs in batter or whipped cream.

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SIEVE

A screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

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Solid, Slotted, and Perforated Spoons

Large stainless spoons used for mixing, stirring, and serving; slotted and perforated spoons remove larger solid particles from liquids.

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WHISK

A device with loops of stainless steel wire fastened to a handle, used for blending, mixing, and whipping eggs or batter.

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EGG POACHER

A miniature Bain Marie with an upper dish containing indentations sized to hold an egg or a separate device for poaching.

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OMELET PAN

A heavy-based frying pan with rounded sloping sides used exclusively for omelets.