Why use a tool for one use when you can use it for five? Or six, or seven? Witness the ubiquitous egg-slicer, a tool that is capable of much more than its name implies. Assuming that you have a sturdy version (preferably made entirely of metal), you can slice anything soft and roughly egg-sized: strawberries, mushrooms, small cooked beets, olives, canned pears. Preparing mushrooms for sauteéing is a snap with an egg-slicer; so is slicing a pint of strawberries for shortcakes, waffles, frozen yogurt, or whatever else you’d like to put them on. If you’d like to fan them decoratively, position the strawberries point-up on the slicer and cut almost to the green top, then finish the job with a small paring knife. (It’s hard to cut close enough to the leaves with the slicer without going all the way through.)
Happy slicing!
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Tags: egg slicer, kitchen tools, mushrooms, strawberries
