Egg Terminology

Question 1

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 is cooked. Eat the eggs directly from the coddler. You can also coddle eggs in a small jelly-size canning jar.

Answer 1

Coddler

Question 2

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.

Answer 2

Cooker

Question 3

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.

Answer 3

Crepe Pan

Question 4

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.

Answer 4

Crepe Pan

Question 5

Small, deep, individual bowl shaped dishes, with a capacity of 6 or 10 ounces, designed for oven use and perfect for baking eggs, individual custards or quiches.

Answer 5

Custard Cups

Question 6

A shallow, slope-sided nonstick 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.

Answer 6

Omelette Pan

Question 7

A sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-boiling. 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 hard-boiled eggs easier, use eggs that are 7 to 10 days old.

Answer 7

Piercer

Question 8

A sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-boiling. 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 hard-boiled eggs easier, use eggs that are 7 to 10 days old.

Answer 8

Piercer

Question 9

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.

Answer 9

Poacher

Question 10

A round, shallow, straight-sided ceramic 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.

Answer 10

Quiche Pan

Question 11

A round band, with or without a handle, to hold a fried egg during cooking.

Answer 11

Ring

Question 12

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.

Answer 12

Separator

Question 13

A device which cuts a hard-boiled 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 or with a sharp knife on a cutting board.

Answer 13

Slicer

Question 14

A device which cuts a hard-boiled 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 or with a sharp knife on a cutting board.

Answer 14

Slicer

Question 15

A deep, straight-sided dish designed for oven use. Soufflé dishes are available in various sizes and can serve as casserole dishes, too. You can also bake a soufflé in a straight-sided casserole or baking dish or an uncoated saucepan of the same size.

Answer 15

Soufflé dish

Question 16

A device which cuts a hard-boiled 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.

Answer 16

Wedger

Question 17

Cooks once had to rely on muscle power to whip eggs. They used an assortment of large and small, flatand balloon-shaped whisks, many of which are still available. Today, most cooks use an electric stand or hand mixer. Blenders and some food processors can whip up a whole egg, an egg yolk or a mixture but do not produce stiffly beaten egg whites.

Answer 17

Beaters

Question 18

There has long been a great controversy about the merits, if any, of using a copper bowl to produce volume in beaten egg whites. The copper in the bowl reacts with the conalbumin of egg whites much like cream of tartar to stabilize egg-white foam. With the addition of cream of tartar, a stainless steel or glass bowl works just as well, is much less expensive and avoids the possibility of copper leaching into food.
Because they tend to absorb fat, plastic and wooden bowls aren’t suitable for beating egg whites. Any film or residue of fat will keep the whites from forming a stable foam.
The size and shape of a bowl is important. When you use an electric stand mixer, use the bowl that comes with the mixer. A deep bowl with enough room for expansion is best for an electric hand mixer. For hand-whipping with a balloon whisk, use a bowl that’s rounded at the bottom, at least 10 inches across the top and 5 to 6 inches deep.

Answer 18

Bowls