All The Egg Tools You Actually Need
Type "egg" into the Epicurious search bar, and you'll get 4,274 results. You'll find everything from silky, herb-dotted scrambles to spicy egg sandwiches—it's enough to convince me that the egg might very well be the most versatile food out there. But even in its most basic forms: scrambled, poached, or soft boiled, the humble little egg can elevate any meal of leftover mish mash, serve as a filling and tasty snack, or of course, be just the thing for breakfast. Here are all the egg tools you need...and none of the silly single-use tools you don't (hello, egg slicers).
If Hard (or Medium, or Soft) Boiled Is Your Go-To
A Mid-Sized Saucepan
A medium-size saucepan is good for far more than just boiling or poaching eggs—soups, oatmeal, pasta, and more all depend on an even heating, sturdy but not too heavy pan. This one was one of our editor's two favorites in our product test, thanks to it's tri-ply interior and wide, shallow shape. At $150, it's definitely an investment, but All-Clad pots are meant to last a lifetime of boiling, sautéing, and scrubbing.
All-Clad 3-Quart Stainless Steel Saucepan
$150.00, Amazon
A Roomy Slotted Spoon
A slotted spoon is key when lowering and lifting eggs carefully into a pot. Go for a lasting stainless steel one that won't get damaged from constant heat exposure—this Cuisinart version will last forever, and has a comfortable lightweight handle. It's also pretty enough to use as a serving utensil in a pinch.
Cuisinart Stainless Steel Slotted Spoon
$10.00, Amazon
An Egg Timer
Yes, you can just set your kitchen timer. But for some reason, I always forget to do this when I'm boiling eggs—and the results are often sad and rubbery because of it. Plop this little "egg" into the pot when you begin cooking, and use the color change as a guide to doneness. One thing to note: if you use an egg timer, you need to start with cool water. The Epi Test Kitchen prefers lowering eggs into boiling water because they are slightly easier to peel—but if you're forgetful like me, it might be worth a little extra peeling work to end up with perfectly soft yolks every time.
Egg-Perfect Egg Timer
$7.00, Amazon
If You Prefer Your Eggs Fried, Or Swirled Into An Omelet
A Small-ish Nonstick Pan
A nonstick pan is key for making sure your fried eggs slide right off onto your plate. In our product test, this ceramic-coated aluminum pan from GreenPan beat out the competition thanks to its incredibly slick ceramic, PFOA-free coating: Even without oil, eggs lifted out without any sticky bits. It's also scratch resistant, which is key for anyone who prefers a stainless steel fish spatula to a plastic one.
GreenPan Paris 8-Inch Ceramic Non-Stick Fry Pan
$40.00, Amazon
A Fish Spatula
If you like a golden runny yolk, the fish spatula is a must. Its thin, beveled edge means it can slide underneath even a barely-cooked yolk without tearing it. Plus, the nice big surface area of the head means less risk of a broken yolk when you're scooping it onto your plate. When you're not using it for eggs, use it to flip even the thinnest of crepes, to gently press down a fish filet for crispy skin, or to peel cookies off the sheet.
Lamson Chef's Fish Spatula
$20.00, Amazon
....Or Softly Scrambled
A Whisk
Beating eggs with a lightweight, hardworking whisk means fluffy peaks and well incorporated yolks. The OXO Better Balloon Whisk won in our product test thanks to a lightweight, ergonomic handle and perfectly proportioned whisk. We're also fans of the Kuhn Rikon Traverse Power Whisk, a flat whisk that functions a bit like a spatula in a pinch.
OXO Better Balloon Whisk
$10.00, Amazon
If Poached Is The Way to Go
A Fine Mesh Strainer
Running a raw egg through a fine mesh strainer before pouring it into a vortex of simmering water will help prevent those stringy tendrils and make for a more perfect restaurant-style poached egg.
Or, you can put the strainer in the boiling water. Carefully lower the egg into simmering water with the strainer, and then, with the other hand, use a slotted spoon to help shape the whites around the yolk. Gently shake and swirl the strainer while you continue to shape the egg with the spoon. When the edges of the egg white start to turn opaque (30 to 60 seconds), use the slotted spoon to carefully release it from the strainer into the water. When you're not busy egg poaching, put the strainer to use rinsing grains and tender greens like herbs, sifting flour or sugar, and straining sauces.
OXO Good Grips 8-Inch Fine Mesh Strainer
$20.00, Amazon
Originally Appeared on Epicurious
