Egg toppers neatly slice off the tops of eggs, whether you are serving them soft-cooked or using a raw eggshell as a vessel. These devices claim to be faster, neater, and more precise than the standard method of cracking the shell with the back of a butter knife. We put four models to the test, priced from nearly $6 to more than $26.
The designs fell into two categories: scissor-style and spring-loaded. Not surprisingly, scissor-style toppers look like a pair of scissors that end in a loop instead of straight blades. The loop goes over the tapered end of an egg; when you squeeze the handle, metal teeth emerge to bite into the shell and remove the top 1/2 inch of the egg. Spring-loaded toppers look like little metal plungers: The bowl fits over the end of the egg like a dunce cap. Two pulls on the spring-loaded lever in the handle punctures a circle around the top of the egg that can be gently pried off.
Scissor-style models were faster and did the job, but their shell-puncturing teeth left a jagged edge flecked with shell shards. One model’s flimsy handles bent after only a few uses. Spring-loaded versions fared better. We sliced a dozen eggs with each of these models; while neither perfectly topped every egg, our favorite produced many more shells with precise, clean edges. Its rival had a tighter spring that delivered a too-heavy, shell-shattering strike. Faster than a butter knife, easy, and accurate, our winning topper is a worthwhile purchase if you enjoy soft-cooked eggs.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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