| Getting even the smallest amount of yolk in with your egg whites can deflate what would otherwise be an impressive meringue. The age old method of transferring the yolk back and forth between the two halves of the egg shells has its pitfalls: sometimes sharp edges pierce the yolk sometimes the shell cracks unevenly leaving you with only one useable side it can take a while to get all the white out and so on. Gravity helps this little gadget do its work in the blink of an eye.Plastic |