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Nevertheless, the diminutive size of a boiled egg spoon makes it well suited to small eggs. A pair of Victorian English sterling silver boiled egg spoons (front & back), set next to a chicken egg (large) and a typical tea spoon. Boiled egg spoons of the period have an unusual, shouldered shape and are relatively rare. Because the sulfur in eggs ...
Egg spoon — for eating soft boiled eggs; with a shorter handle and bowl than a teaspoon, and a bowl broadly round across the end, rather than pointed, intended to enable the user to scrape soft-boiled egg out of the shell; Grapefruit spoon or orange spoon — tapers to a sharp point or teeth, used for citrus fruits and melons; Gumbo or ...
A slotted spoon-like utensil used to separate the yolk of an egg from the egg white. Egg slicer: Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice. [3] Egg timer: Used to correctly time the process of boiling eggs.
Spifork - A utensil consisting of a spoon, knife, and fork. [8] [9] [10] Spoon straw – A scoop-ended drinking straw intended for slushies and milkshakes. Sporf – A utensil consisting of a spoon on one end, a fork on the other, and edge tines that are sharpened or serrated. Spork – Spoon and fork; Splayd – Spoon and fork and knife
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A spoon (UK: / ˈ s p uː n /, US: / ˈ s p u n / SPOON) is a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting , it is used primarily for transferring food to the mouth (eating).
– Sieve and measuring spoon set – Bottlebrush and ladle Kitchenware refers to the tools, utensils , appliances , dishes , and cookware used in food preparation and the serving of food.
The official spelling litre is used in most English-speaking nations; the notable exception is the United States where the spelling liter is preferred. The United States measures weight in pounds ( avoirdupois ), while recipes in the UK tend to include both imperial and metric measures, following the advice of the Guild of Food Writers . [ 6 ]