Test Kitchen tips: Egg topper

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If you’re a fan of soft-boiled eggs, or just like to enjoy your breakfast in the comfort of its own shell, you might consider splurging on an egg topper. Egg toppers are meant to cleanly remove the top of the tapered end of the egg. Properly executed, the shell pops off, revealing an opening just large enough to fit a small spoon. No mess, no problem.

A spring-loaded topper (pictured up top) looks a little like a mini-plunger, with a base that fits neatly over the egg. Pull the handle back, then release; the vibrations should cause the blade just inside the base to crack the top of the shell in a neat line. Remove the top off the shell and you’re ready to go.

A round egg topper (pictured at right) has little scissor-shaped handles and is fitted with little metal “teeth.” Place the topper over the egg and gently squeeze the handles. The teeth will pierce the shell, though they tend to leave a more jagged edge than an egg cracked with a spring-loaded topper.

Egg toppers are available at cooking and gourmet supply stores, as well as online. Prices will vary: a spring-loaded one will cost about $20; the round model, $5 to $10.

So what are you doing with your leftover hard-boiled eggs after Easter? Do you have a special take on deviled eggs or other recipe ideas? We’d love to know! Drop a comment or email food@latimes.com or noelle.carter@latimes.com. We’ll be listing some of the ways we cook with hard-boiled eggs in the coming Saturday section and online.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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-- Noelle Carter
twitter/noellecarter