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COOKING EQUIPMENT ESPECIALLY FOR EGGS
Egg cooking can be as simple as you want it to be. However, there are several interesting pieces of equipment you can use if you want to fancy up things a bit.
Coddler
A small cup made of porcelain, heatproof glass or pottery with a screw-on top. To use a coddler, break an egg or two into the cup, screw on the top and submerge the cup in simmering water until the egg or eggs is/are cooked. Eat the egg/s directly from the coddler. You can also coddle eggs in a large baby-food jar or small mason-type canning jar.
Cooker
An electric appliance which steam-cooks eggs in the shell. Most egg cookers also have inserts or cups for steam-poached eggs and some have a flat insert for cooking fried or scrambled eggs and omelets. You can also prepare hard-cooked, poached, fried and scrambled eggs and omelets in ordinary pots and pans.
Crepe Pan
A shallow, slope-sided skillet, 6 to 8 inches in diameter. Crepe pans range from inexpensive, lightweight pans to sophisticated electric models, some of which cook the crepes on what appears to be the outside of the pan. You can make crepes in almost any small shallow pan with sloping sides, such as a small omelet pan.
Custard Cups
Small, deep, individual bowl-shaped dishes, with a capacity of 6 or 10 ounces, designed for oven use. In addition to baking individual custards or quiches in them, you can use custard cups for preparing, cooking or serving other foods.
Omelet Pan
A shallow, slope-sided skillet, usually 7 to 10 inches in diameter. A double omelet pan consists of 2 shallow rectangular or semicircular pans attached by hinges. Each pan has a handle. Some cooks claim that an omelet pan should be well seasoned, never washed with detergent and used only for omelets. It’s more practical, sanitary and economical to use one slope-sided pan with a nonstick coating to cook omelets and to saute and fry other foods – washing, of course, between uses.
Piercer
A sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking. Piercing may allow some air to escape and some water to seep into the egg during cooking, which may make peeling easier. However, piercing often produces hairline cracks in the shell, making the egg more vulnerable to bacteria. For this reason, piercing is not recommended. To make peeling easier, use eggs that are at least a week old.
Poacher
A rack that holds cups, sized to fit one egg each, over simmering water, or a small colander-like form that holds an egg as it poaches in simmering water.
Quiche dish
A round, shallow, straight-sided ceramic or porcelain dish, usually with scalloped edges, for oven use. Sometimes also called a flan or tart dish, a quiche dish is available in several sizes. You can also use a pie plate of the same size to bake a quiche.
Ring
A round band, with or without a handle, to hold a fried or poached egg during cooking.
Separator
A small cup centered in a round frame made of plastic, metal or ceramic. The cup catches the yolk while slots around the frame let the white slip through to a container beneath the separator. You can also use a kitchen funnel to separate eggs.
Slicer
A device which cuts a hard-cooked egg into neat slices with one swift stroke. An egg slicer has an indented tray in which the egg rests and a cutting mechanism of parallel wires. To chop an egg, carefully rotate the sliced egg 90 degrees in the tray and cut through again. You can also chop eggs using a pastry blender in a bowl and slice or chop eggs with a sharp knife on a cutting board.
Souffle dish
A deep, straight-sided dish designed for oven use. Souffle dishes are available in various sizes and can serve as casserole dishes, too. You can also bake a souffle in a straight-sided casserole or baking dish or an uncoated saucepan of the same size.
Wedger
A device which cuts a hard-cooked egg into 6 equal wedge-shaped parts. The wedger holds the egg upright as you pull wires over it to cut the wedges. When you draw down the wires only partway, you can open the egg to hold a stuffing or to resemble a flower. |
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