Photo by Donna Turner Ruhlman.


For months and months people have been asking when the the Badass Perforated (aka Egg) Spoon will be back in stock. IT’S BACK. (Details here.)

Here’s the original story of how it came to be (all photos by Donna Turner Ruhlman).

A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching. And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out.

So when my friend Mac suggested we make some kitchen tools, a great perforated spoon that could also hold a jumbo egg was among the first on the list. It not only easily holds any egg, but it’s also a great utility player in the kitchen, scooping up big helpings of whatever it is you’re lifting out of liquids. A good perforated spoon is a kitchen essential.

Also, I love eggs. Eggs are one of the all-time great garnishes for, just about anything. I put them on a steak, on a salad, in a soup, on beans (a poached egg on Hoppin’ John is a perfect weekend brunch). The egg gives muscle and delight to everything. For an easy midday lunch with Donna, I’ll sweat minced shallot in a little butter, wilt a pound of spinach in the pan, and serve it as is, salt and pepper, with a poached egg on top and some toasted baguette. Easy, economical, satisfying.

By letting the liquidy part of the egg drain off, you don’t wind up with so many flyaway whites.


You get a gorgeous poached egg.



Egg spoon #1

Poached Egg with Sautéed Spinach for Two

  • 1 shallot, minced
  • 2 tablespoons butter
  • 1 pound baby spinach
  • 2 large eggs
  • salt and pepper
  1. Sweat the shallot in the butter in a large pan.  Add the spinach and season with salt and pepper. (If you want, you can blanch and shock your spinach first, which does affect the flavor and allows it to cook evenly—and you don’t need to use so big a pan.) Keep warm.
  2. Bring a pot of water to a boil.
  3. Crack each egg into a large perforated spoon and let the loose white drain off, a few seconds, then slip each egg into a ramekin.
  4. Turn the burner to low. When the boil calms, tip the eggs out of their cups into the poaching water and cook just until the white is set, a few minutes.
  5. Serve on a bed of sautéed spinach (hold a towel to the bottom of the spoon when you do to help draw off excess water), with toasted and buttered baguette.

Reintroducing the Badass Egg Spoon from Dalton-Ruhlman tools. The spoon, about 13 inches long and 2.5 inches wide, is $19.95—we’re trying to keep costs as low as possible, but we have very little capital and so can only produce in small numbers; I apologize. The spoon is really solid, will last forever, and there’s nothing like it out there that we could find. If we can get some volume going, prices will go down!


If you liked this post on poached eggs, check out these other posts:

© 2015 Michael Ruhlman. Photo © 2015 Donna Turner-Ruhlman. All rights reserved.


12 Wonderful responses to “Badass Egg Spoon Has Returned”

  • Keef

    Ah, interesting. The never-ending poached egg problem – I’m with you on the calm water vs galactic vortex issue, but hadn’t come across the perforated spoon refinement. Must try it next time I poach an egg.

  • JoP in Omaha

    I love that badass egg spoon….and all your spoons for that matter. Very solid, and i love how they feel in my hand.

    And, yes, Ruhlman’s right. Draining the white results in a perfect poached egg.

    If you ever do a complete cutlery set….knives, forks and spoons….I’ll be the first in line! (Really, I’d love a cutlery set made of that same metal. It’s awesome.)

  • Matthew O'Brien

    This is a great spoon. The size, shape, and rigidity are just right. I wish you sold a non-perforated version as well.

  • Dick Black

    I too like eggs. Reminds me of the Billy Crystal sketch on SNL where he lamented on his ” love ” for eggs.
    However, eggs should never be put on a burger. I just don’t understand why cooks do this. Worst burger topping ever .

  • Christian Randolph

    Mr. Ruhlman, where can I send you an email with a couple of questions?
    Thank you,
    Christian Randolph

  • Allen

    I am pleased with the Spanker wooden spoon and the large mallet. I just used them both to make the chocolate, arugula, cherry and goat cheese pasta.
    Chocolate pasta is expensive and hard to find, so I improvise by freezing chocolate covered almonds that I smash with the flat side of the mallet which I sprinkle on the warm drained pasta, cover with lightly dressed arugula tossed with pitted cherries and a nice goat cheese.
    My wife likes it better than the original recipe. The chocolate has much better flavor, almonds make up for hazel nuts. Easy side to a steak and a glass of Zinfandel.

  • John Mgrvs

    My partner &I have most of your books .
    Love the schmaltz, cook out of it regularly. I have a question: Do you have a recipe for
    ” Okonomiyaki ”
    Regards JM

  • Tim Donahue

    I’m sure the spoon works very well. I’ve recently started using what a food blog wrote was the Julia Child method, which I think does a similar thing.

    Make pin hole in thick end of egg shell. Put in the simmering water for ten seconds. When cool enough to handle, break the egg into the simmering water and cook for two minutes.

    The thin white will be in the water and it’ll look like your usual failure, but when you fish out the egg with a–yes–slotted spoon, the result is as pretty as the pictures above.