Research

With an egg separator you can easily separate egg white and yolk. It is made of tin or plastic, round (approx. 6-10 cm), with holes or slots at the bottom and possibly with a handle. When the separator is placed over a bowl and the egg is broken above it, the yolk remains in the small recess in the bottom while the egg white drips through the openings in the bowl. The yolk separator can also be made of stone. It then consists of a tray with a slot that fits on a receptacle. The dish and container thus form one whole. [MOT]

This kitchen utensil serves to whisk egg whites and the like. It is considerably lighter and faster than with a regular wire whisk. See also the spiral whisk and mayonnaise whipper. More technical information on the Dutch version of this page. [MOT]

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/egg-slicer?lang=nl>

Forceps for tying the tails and testicles of lambs. The jaws of these pliers consist of four pins. With this, the rancher can open an elastic and place it around the tail or around the scrotum of the lamb to tie it off. The part after the elastic eventually dies due to lack of blood circulation. [MOT]

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/drawing-plane?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/ellipsograph?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/egg-tongs?lang=nl>

This text can only be consulted in Dutch <https://www.mot.be/resource/Tool/embossing-tool?lang=nl>

The top shell of a boiled egg can be removed with an eggshell cutter. One puts it over the egg, squeezes the scissors eyes together and the sharp teeth cut loose the top part of the cap, which one can then simply remove. The eggshell cutter differs from the egg top cutter, as the former only cuts through the shell and not the head of the egg itself. [MOT]

Escargot are often too hot to hold with the hand, so escargot tongs are used. These tongs have crossed arms that are held closed by a spring. The spring is adapted to the shape of the cochlea, so that the escargot can be grasped well. Due to the spring, the tongs clamp around the escargot when the arms are no longer squeezed. The cochlea is now fixed enough to remove the meat with an escargot fork.See also the snail plate. [MOT]