Every weekday, we add something new -- and great -- to the Shop.
Today: Egg Spoon aka Bad-Ass Spoon from Ruhlman.com Kitchen Tools
Every weekday, we add something new -- and great -- to the Shop.
Today: Egg Spoon aka Bad-Ass Spoon from Ruhlman.com Kitchen Tools
6 Comments on Today in the Shop:
It's bleeping brilliant.
I remain a skeptic, and I'm pretty damn good at poaching eggs. But I do like Ruhlman and the stuff he is representing in his line.
I am a big Ruhlman fan too but how is this spoon different from the pierced spoon that I can buy at my local restaurant supply?
Anyone else just see a slotted spoon?
Amanda is a co-founder of Food52.
added about 1 year agoRuhlman explains how it works: "I love poached eggs, but have never liked the way all those fly-away whites marred the appearance. In On Food and Cooking, Harold McGee notes that there is a liquidy part of the egg white and a viscous one. If you let the liquidy part drain, before poaching, you will have a beautiful poached egg. (People tell you to put vinegar or lemon juice in poaching water—this does nothing in my experience.)
The problem was, my perforated spoons were so shallow the egg always wanted to jump out. No longer. The deep bowl of The Badass Perf spoon easily contains even a jumbo egg, as well as heaps of beans, vegetables, and pasta."
I confess that I'm not often drawn to the latest mouse trap, but this looks like a cool tool!
Please Sign up (or log in) to add a comment!