"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Reply
 
Thread Tools Display Modes
 
Old 10-11-2004, 02:04 PM   #1
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Egg Opener

I would like to purchase one of those made-in-France devices used to remove the top caps from fresh eggs: It's a stainless-steel, spring-loaded tool with a plunger that is drawn up & released onto the small-end of an egg -- thus removing the cap cleanly without damaging the rest of the shell. Ideal for creating a natural cup in which to serve, e.g., vodka sabayon!

Do you know of an online vendor currently offering this item?

__________________

__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-11-2004, 03:12 PM   #2
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
I know Gourmet had a small article on these devices a couple of issues ago. Maybe you can find something on their site, www.epicurious.com or see if your library has back articles. When I get home tonight, I'll check and see if I still have it.
__________________

__________________
PA Baker is offline   Reply With Quote
Old 10-11-2004, 03:17 PM   #3
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
You're looking for an "Egg cutter".

Don't know if this is egg-zactly what you're looking for but try http://www.eurocosm.com/Application/...ck-egg-1GB.asp
__________________
Michael in FtW is offline   Reply With Quote
Old 10-11-2004, 04:35 PM   #4
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Michael: Thank you for your assistance!

Incidentally, have you ever cooked Jena eggs? It's a rather uncommon method in egg cookery: It can be prepared successfully only in a special container called an Eierkocher, made by the Jenaer Glaswerk Schott & Gen., at Mainz in Germany. A couple of months ago, I e-mailed an inquiry to the US rep for the company, but to no avail. A basic recipe instructs the cook to place 1 fl. oz. cream in the bottom of the tiny, single-egg-size container, add some freshly ground pepper & a little salt. (For variety, one can add a little salmon, creamed shrimp, or bacon & mushrooms.) Next, the top of each container is closed & fixed w/ a spring clip. Then the containers are placed in a pan of simmering water which comes just to the base of the clips. The pan is covered and the eggs are cooked for no more than 5 minutes for medium doneness. The eggs are served in the glass Jena containers, w/ a sprinkling of fresh herbs.

Where does one buy these Eierkochers?

Best Regards,
Lawrence
__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-11-2004, 04:46 PM   #5
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Konditor, I don't know if the Eierkochen-cooked eggs turn out differently because of being covered, but I make these for Christmas morning quite often, in little 4 oz ramekins:

Preheat oven to 400. Melt a teaspoon of butter in a ramekin. Add a tablespoon of half and half. Crack one large egg into ramekin and cover with a heaping tablespoon of grated Havarti. Sprinkle with dill. Bake for 10-12 minutes until set.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-11-2004, 05:14 PM   #6
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
I've heard of Jena eggs - and I've heard of the Eierkochers (think the ones I heard about were made of glass) - but these are a German thing that are going to be hard to find in the US.

Since they are just covered egg poachers ... I would modify what my good friend mudbug said slightly. Just use a ramikin - but cover it with foil - and cook it in the oven in a water-bath (what the French would call a bain marie).

What do you think mudbug?
__________________
Michael in FtW is offline   Reply With Quote
Old 10-11-2004, 05:21 PM   #7
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Why thank you, Michael, for your kind words. BTW, you always sound so genial that it would be hard for anyone not to want to be YOUR friend.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-11-2004, 05:27 PM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Ah, gosh mudbug .. (hanging head and digging toe of my boot in the dirt) you're going to make me blush :oops:
__________________
Michael in FtW is offline   Reply With Quote
Old 10-11-2004, 05:29 PM   #9
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by Michael in FtW
What do you think mudbug?
Missed this part. I agree. Save yourself some dough, Konditor.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-11-2004, 06:02 PM   #10
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Micheal & Mudbug, et.al. -- The preparation to which I've referred, ought to be cooked only in those glass Eierkochers. (Of course, it may be something of a vanity, like coveting one of those copper tart tatin pans!) I interpret the description of your egg dishes as being akin to shirred eggs, oeufs sur la plat. However, the distinctions may be so fine that they're unprofitable to debate further.

Regards,
Lawrence
__________________

__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Always eat fresh and local? Claire Today's Menu 15 03-05-2005 08:51 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:15 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.