Kitchen gadget: Egg slicer (and a bonus recipe)

An egg slicer makes quick work of evenly slicing an egg

When you’re looking for the perfect tool to slice an egg, a knife is the last way to go -- there’s too much surface area on the blade to get a clean slice. You’re better off using a wire cake or cheese slicer, even dental floss. Or you can just break out an egg slicer.

With a curved base to cradle the egg and neatly spaced wire cutters, an egg slicer makes quick work of evenly slicing your egg whether you’re going for round or oval slices. Certain models, like the Amco slicer shown above, offer even more options. Fitted with two slicing tools, the compact Amco not only gives you neat slices, it can also cut your egg into perfect wedges.

Egg slicers are available at cooking and gourmet supply stores, as well as online. Though prices can vary, a basic egg slicer usually costs no more than $10. The Amco model is about $20.

Cooking is fun – at least it should be. No matter how long you’ve been in the kitchen, there is always something new to learn, whether it’s a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef’s knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

GAZPACHO CREAM, CORDOBA-STYLE (SALMOREJO CORDOBES)

Total time: 25 minutes, plus chilling time | Servings: 10 to 12 as a party dip or 6 as a starter

 

Note: Serve this thick sauce as a dip or as a starter in individual ramekins. It also can be used as a sauce to accompany fried eggplant or fried fish sticks.

    8 slices (8 ounces) stale bread

    1 1/2 pounds tomatoes, peeled and seeded

    3 cloves garlic

 

    1/3 cup extra-virgin olive oil

 

    1 teaspoon salt

 

    1 tablespoon white wine vinegar

 

    2 ounces serrano ham, cut in thin strips

 

    2 hard-boiled eggs, sliced

1. Cut the bread into chunks and put in a bowl with water to cover. Let soak until softened.

2. Meanwhile, cut the tomatoes into chunks and place in a processor bowl with the garlic. Process until pureed.

3. Remove softened crusts from bread and discard. Squeeze out as much water as possible from the bread. Add the bread to the processor bowl. (If necessary, process in two batches.) Process until smooth, then, with the motor running, slowly add the oil, salt and vinegar to make a thick cream. This makes about 2 1/2 cups gazpacho. Chill until serving time.

4. Spread in a dish or in individual ramekins and garnish the top with strips of ham and sliced egg.

Each of 12 servings: 138 calories; 4 grams protein; 12 grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturated fat; 40 mg. cholesterol; 2 grams sugar; 427 mg. sodium.

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