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Lesson 1 - Types of Tools, Utensils and Equipment For Egg Preparation
Lesson 1 - Types of Tools, Utensils and Equipment For Egg Preparation
UTENSILS AND
EQUIPMENT FOR EGG
PREPARATION
A small container
designed to hold a
soft-cooked egg
upright in its shell for
table service.
CUSTARD CUPS
• A small, deep,
individual bowl-shaped
dishes designed for oven
use.
• They are useful for
cooking or serving other
foods as well as custards.
PIERCER
A sharp-pointed
tool for gently
pricking a very small
hole in the large end
of an eggshell before
hard-cooking.
POACHER
A rack that
holds one egg-
sized cups over
simmering
water.
QUICHE DISH
• A round, shallow,
straight-sided ceramic or
porcelain dish, usually
with scalloped edges, for
use in the oven.
• Also called a flat or tart
dish and is available in many
sizes.
EGG RING
A round band,
with or without a
handle, to hold a
fried or poached
egg during cooking.
EGG SCISSORS
• A circular gadget for
opening soft-cooked eggs.
• When its scissors-type
handle is operated, a
series of teeth or a blade
clips off the top of the
egg.
EGG 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.
EGG SLICER
• A device which cuts a
hard-cooked egg into neat
slices with one swift
stroke.
• It has an indented tray in
which the egg rests and
cutting mechanism of
parallel wires.
SOUFFLÉ DISH
• A deep, straight-sided dish
designed for oven use.
• Also serve as a casserole
dish.
• A straight-sided casserole,
uncoated saucepan or baking
dish of the same size can be
substitute.
WEDGER
• Similar to a
slicer.
• It cuts the egg
into six equal
parts rather than
into slices.
EGG BEATER
• Having one or
two blades.
• The blades are
swirled or rotated
for beating eggs or
whipping cream.