[Cooking Gear] Clack: Egg decapitator

In the category ‘Surprising Cooking Equipment’ we find our first item; the Clack. The clack is a steel device with only one purpose: decapitating your egg.

It contains of a thin steel bar of about 16cm and a small steel weight that slides over the steel bar. At the end of the steel bar is a bell shaped cap that fits over any egg shape. Place the Clack over the top of your boiled egg, lift the steel bar until the top of the steel bar and let it drop down on top of the bell shaped cap. The force of the ball and the sharpened inside of the cap cause a perfect cut in the eggs’ shell, leaving no shreds of shell on the egg.

The fun thing about this device is that you can even use it with a raw egg. For instance, if you want to impress your friends and family with your amazing cooking skills – make the following hors d’oeuvre.

-          Decapitate a raw egg as described above and separate the egg - only keep the egg yolk.

-          Fire up the barbeque (Weber preferred, see earlier post) or preheat the oven at around 120°c.

-          Throw the egg yolks back in the shell and place the eggshells in the carton in the center of the barbeque for around 2 minutes.

-          Make sure the egg yolks don’t become solid! Keep it as soft as it would be in a soft boiled egg.

-          Take about a tablespoon of truffle mayonnaise, poor it over the egg yolk and finish off with some fried pine nuts.

-          Enjoy J