Abstract: An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.

Abstract: An egg mold configured to create a hard-boiled egg made of egg whites only. The mold can be made of silicone and has at least one opening configured for receiving uncooked egg whites. The opening is closed and the mold is placed in boiling water with or without a stand designed for the same. Once cooked, the at least one opening or another means is provided to remove the hard-boiled egg white egg from the mold.

Abstract: An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: The utensil comprises a flexible container (10), sized to contain at least one shell-less egg, and a lid (20) capable of closing said container (10), wherein the container (10) containing said shell-less egg and closed by said lid (20) can float in boiling water in order to boil the egg. The container (10) comprises a cup (11) having an upper region (11a) adjacent to a top opening (13) that is bulkier than a lower region (11b) adjacent to a bottom (12). The container (10) has a perimetric flap (14) extending outwards and downwards from a rim of the top opening (13), so that, when the utensil is floating, said perimetric flap (14) traps air, thereby contributing to the buoyancy and flotation stability of the utensil, with the cup (11) being substantially submerged and the lid (20) being substantially above water.

Abstract: An egg scrambler formed as a tube of a relatively soft, elastomeric material such as silicon rubber can be scraped over a thin Teflon® sheet to scramble liquid egg, without leaking uncooked egg and without tearing or abrading the sheet. A silicone rubber having a Shore type-A hardness between 40 and 85 is usable but is preferably between about 75 and 85 and with an optimal hardness of about 80.

Abstract: The egg-boiling device includes a plurality of stackable trays that each contains a plurality of egg cradles. Each egg cradle is capable of supporting an egg in an upright position during the boiling process. Each tray has a handle key way that enables a corresponding handle to engage each tray for movement of the tray into or out of a cooking pot.

Abstract: There is disclosed a dipper to hold a cookie or other material to submerge the cookie or material into milk or other desired liquid. In one embodiment, the dipper includes a perforated top cover, a perforated bottom spoon structure, a handle, and a slide mechanism to open an close the perforated top cover of the dipper.

Abstract: A multi-purpose device for holding food items for cooking, storage and other purposes is disclosed. One use of the device is for the poaching of one or more eggs. The device is formed and dimensioned to float in boiling water without tipping over and spilling an egg contained within.

Abstract: An egg transport container for transporting and storing a number of eggs has an outer container encompassing the eggs and at least one insert, disposed in the container and removable from the container, for securing at least one egg within the container. As a result of the removability of the insert from the container, the insert, together with the eggs, can be placed directly into a pan for boiling the eggs. A merchandising system provides for those consumers who bring the container to the merchant's for transporting eggs to be purchased, to have their egg purchased discounted due to the savings in packaging and waste management.

Abstract: A combined egg poacher and sauce-making utensil having a pan for holding the water to be heated and a perforated steamer plate positioned in the pan spaced above the surface of the water in the pan. The perforated steamer plate holds removable egg cups for poaching eggs in a conventional manner. In one embodiment, a central portion of the steamer plate has a hole formed therethrough for receiving a sauce bowl removably positioned in the hole. The sauce bowl has a lid positioned thereon. A large main lid then covers the entire array of egg cups and sauce bowl with its lid. In another preferred embodiment, the sauce bowl may be formed integrally with the main lid or, conversely, the main lid may have a central aperture formed therethrough for receiving a separate sauce bowl and lid in the top of the main lid.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: An apparatus, method, and system for baking individual dough products or a plurality of dough products. A flexible, adjustable baking structure, such as a baking strip, is secured about the perimeter of at least one dough intermediate before baking on a flat pan. The flexible, adjustable baking structure acts as a temporary pan-like edge that allows the dough intermediates to evenly crisp and brown during baking while retaining its shape. The flexible, adjustable baking structure can be packaged along with a plurality of dough products, or packaged separately. The flexible baking strip allows a user to prepare any quantity of dough products on any type of flat, unwalled pan without compromising desired baked characteristics such as shape, visual appearance, taste and/or texture.

Abstract: An apparatus and method for use in cooking bulbs of garlic are described. The apparatus (100) includes a bowl (102) and a top (104). An insert (122) that releases moisture during cooking is supported on a bottom (108) of the bowl (102). A holder (124), which is capable of holding garlic, is supported on the insert (122). A cooking chamber (118) is formed when the top (104) is positioned on the bowl (102). The escape of heat and vapor from the cooking chamber (118) are resisted by the engagement of a top rim (116) to a complementary bowl rim (112). A heating element (120) that is disposed near an outside surface of the bowl (102) provides the heat to cook garlic when the heating element (120) is connected to a power source by a cord (134).

Abstract: A mold for making an egg-shaped food product includes top and bottom mold halves which cooperate when joined to form an egg-shaped interior mold cavity adapted for receiving a liquid foodstuff. The top and bottom mold halves define a plurality of thermal transit holes passing in registration through the top and bottom mold halves. The thermal transit holes are located adjacent to the interior mold cavity for promoting movement of heat between the interior mold cavity and an environment within which the mold is placed. An injection port is formed in one of the top and bottom mold halves, and communicates with the interior mold cavity for introducing the liquid foodstuff into the interior mold cavity. A fastener joins the top and bottom mold halves together to seal the interior mold cavity.

Abstract: An assembly for forming multiple individual compound desserts in a predetermined dome shape including a base tray having a plurality of recessed cavities to form a base for said compound dessert. A rack and a plurality of dome shaped bowl assemblies secured in a fixed position to said rack. Each bowl assembly is formed with a closed semi-spherical end and an open end forming a cavity, and a cover member which is mounted over said open end, the cover member having an inner bowl extending therefrom which extends into the cavity.

Abstract: Equipment for the automatic tray positioning of single cylindrical or spherical pieces. The equipment includes a first conveyor for the feeding of a sequence of single pieces along a first direction and a second intermittent advancement conveyor for the feeding of single trays along a second direction substantially perpendicular to the first direction. There are also provided a first sensor for the detection of the passage of the single pieces, a second sensor for the detection of the passage of the single trays, and an electronic control device that receives signals from the sensors and controls an advancement step of the second conveyor.

Abstract: To cook eggs without eggshells by heat radiation with no risk that the eggs are burnt on their surface by the heat radiation, an egg cooker includes a shield disposed between the egg(s) to be cooked and the heat radiation source and is not connected to the egg(s) to be cooked. Thus, the egg(s) can also be cooked in a form resembling a fried egg. Advantageously, the eggs are cooked in receptacles of a preparation dish, the shield exposing regions of the preparation dish between the receptacles to direct heat radiation. The heat absorbed at the preparation dish can be transmitted to the egg(s) through a heat-conducting connection between the preparation dish and the receptacles to accelerate the cooking process.

Abstract: An apparatus assembly for forming a compound dessert in a predetermined dome shape including a first outer mold having a dome shaped bowl with a closed semi-spherical end and an open end, and a ring shaped support base secured to the closed end of bowl body. A cover including a second dome shaped bowl of a smaller diameter and a surrounding circular skirt is mounted to an extended portion of the outer mold with the second bowl extending to a chamber of the first outer mold.

Abstract: A mold for making an egg-shaped food product includes top and bottom mold halves which cooperate when joined to form an egg-shaped interior mold cavity adapted for receiving a liquid foodstuff. The top and bottom mold halves define a plurality of thermal transit holes passing in registration through the top and bottom mold halves. The thermal transit holes are located adjacent to the interior mold cavity for promoting movement of heat between the interior mold cavity and an environment within which the mold is placed. An injection port is formed in one of the top and bottom mold halves, and communicates with the interior mold cavity for introducing the liquid foodstuff into the interior mold cavity. A fastener joins the top and bottom mold halves together to seal the interior mold cavity.

Abstract: Device for subjecting dough pieces to more than one dough treatment. The device has a number of dough treatment rooms placed above one another. From a supply side dough pieces are supplied to the device, and from a discharge side dough pieces that have been subjected to all dough treatments are discharged from the device. A first leverage apparatus is placed at the supply side and a second leverage apparatus is placed at the discharge side. Each dough treatment room is provided with an introduction opening for introducing dough pieces in the dough treatment room and with a take-out opening for taking dough pieces out of it. A conveyor conveys the dough pieces from the introduction opening to the take-out opening. The introduction opening and the take-out opening of each of the dough treatment rooms are placed near the respective supply side and the respective discharge side of the device.

Abstract: Cooking eggs in an electric egg cooker involves the risk of egg contents escaping through openings in the shell and soiling the cooker. To make the egg cooker easy to care for, it is important, in such a situation, for the soiled parts to be easily cleaned. However, this is generally not the case for the electrical components. An egg cooker includes having all of the electrical components disposed above a position of the eggs that are to be cooked so that substantially only the mechanical components that lie next to or below the eggs are affected by soiling. These mechanical components, advantageously, can be removed and may also be dishwasher-safe. As such, caring for an electric egg cooker is made significantly easier.

Abstract: A process and device for producing eggs in various forms, such as among others boiled, poached or deep fried eggs, or their separate component parts, i.e. the yolk or egg white thereof or whole egg, called hereinafter the eggs. The eggs are moved in moulds through two chambers, a first one in which water vapour is maintained at a temperature which is sufficient to bring the eggs superficially in a state allowing to direct the moulds further through a second chamber in which the boiling process is completed by circulating the moulds in this chamber through boiling water, oil, steam or an appropriate liquid.

Abstract: Cooking eggs in an electric egg cooker involves the risk of egg contents escaping through openings in the shell and soiling the cooker. To make the egg cooker easy to care for, it is important, in such a situation, for the soiled parts to be easily cleaned. However, this is generally not the case for the electrical components. An egg cooker includes having all of the electrical components disposed above a position of the eggs that are to be cooked so that substantially only the mechanical components that lie next to or below the eggs are affected by soiling. These mechanical components, advantageously, can be removed and may also be dishwasher-safe. As such, caring for an electric egg cooker is made significantly easier.

Abstract: An electrical cooking device (10) for a bulb or more of garlic including a lower bowl-like cooking plate (22) with circular peripheral walls (46) extending upward having a annular beveled rim (32) and an upper domed cooking plate (20) having a recessed annular beveled rim (34) when in a closed position align in nestable cooperation to form a cooking chamber (30) in which one or more bulbs of garlic can be cooked quickly and efficiently.

Abstract: To cook eggs without eggshells by heat radiation with no risk that the eggs are burnt on their surface by the heat radiation, an egg cooker includes a shield disposed between the egg(s) to be cooked and the heat radiation source and is not connected to the egg(s) to be cooked. Thus, the egg(s) can also be cooked in a form resembling a fried egg. Advantageously, the eggs are cooked in receptacles of a preparation dish, the shield exposing regions of the preparation dish between the receptacles to direct heat radiation. The heat absorbed at the preparation dish can be transmitted to the egg(s) through a heat-conducting connection between the preparation dish and the receptacles to accelerate the cooking process.

Abstract: The present invention is a device for baking spherical food products. It includes a main support, made of material capable of sustaining a temperature of at least 500 degrees Fahrenheit, which has an outer perimeter for nesting atop a pan or its equivalent, e.g., a cake pan, brownie pan, cookie tin, a pot, a frying pan, or even a piece of aluminum foil folded on its edges to act like a pan. The primary purpose of the pan is to receive and hold grease and drippings from the food products being cooked in the present invention devices. The main support of the present invention device includes a plurality of semispherical recesses, each having a predetermined outer radius, and being located on the main support, typically in an orderly fashion, and having a plurality of drainage holes located thereon. The invention may be formed of a high temperature tolerant material such as metal, ceramic and glass, and may also have a non-stick coating.

Abstract: An egg roaster for roasting eggs using an electric heater is disclosed. An internal air circulator is provided in an insulation chamber in which is mounted guide shelves for egg loading and forcing circulation and diffusion of an internal air to evenly roast the eggs. An air discharge unit forceably discharges the internal air to prevent egg burning and dewing from moisture. An external air influx member administers the supply of external air.

Abstract: Apparatus for boiling eggs, includes a trough-shaped duct for receiving heated water, and a screw conveyor supported in the duct for rotation about an axis of rotation. The screw conveyor is configured for advancing eggs to be boiled from a feed station on one end of the duct to a discharge station on another end of the duct through the water in the duct. Water is conducted through the duct by a water-circulating system which includes a heat exchanger for continuously maintaining the water at a desired temperature. The water-circulating system has a plurality of water inlet ports which are spaced over the length of the duct and directed transversely to the longitudinal duct axis, with the water inlet ports terminating into the duct underneath the axis of rotation of the screw conveyor.

Abstract: An apparatus for cooking eggs includes a cover plate, a middle plate, a bottom plate, and a lock-down assembly. The lock-down assembly removably secures the middle plate between the cover plate and the bottom plate. A receiving pocket is provided in the bottom plate and a recess is provided in the middle plate such that with the middle plate located between the cover plate and the bottom plate an egg-receiving cavity is formed between the receiving pocket and the recess to house an egg to be cooked.

Abstract: A boiling pot egg support system that includes egg supports for holding and supporting each of the eggs to be boiled in a manner to prevent collisions between the eggs during the boiling process. The boiling pot egg support system also includes multiple interconnectable egg support structures that are connectable to allow a user to adapt the boiling pot egg support system to the number of eggs to be boiled. A lifting assembly is provided for lifting the interconnectable egg support structures from a boiling pot.

Abstract: A tool for egg boiling is provided which includes a handle (2) and a concave liquid draining element located at the one end of the handle for supporting an egg. The tool shaft is provided with a resilient tongue (23), one end of which is fixed to the shaft, and a free end of which carries a spike (24) with an orientation which is perpendicular relative to the tongue for picking a hole in the shell of the egg (7). The shaft forms a guide (21) in order to center, at least in one dimension in the plane of the tongue, the egg in relation to the spike. The guiding establishes a predetermined distance between the end of the egg and the spike of the tongue when the tongue is in a non-loaded condition.

Abstract: An egg cooker has a holder forming at least one egg seat and adapted to be set in a body of water with an egg in the seat at least partially below a level of the water. A temperature sensor on the body detects a temperature of the body of water and an acoustic emitter on the body can emit an audible signal. A circuit including a timer and connected to the sensor and emitter starts the timer when the sensor detects a predetermined elevated water temperature and emits a first audible signal at a predetermined interval after the timer is started and a second audible signal different from the first signal at a predetermined interval after the first signal.

Abstract: An apparatus for preparing meatballs which comprises a meatball forming device and a meatball cooking device. The meatball forming device comprises a housing, which has a top opening communicating with a lower output tube. Between the top opening and the output is a mechanism having planar belts entrained around two pairs of rollers, said belts being opposably rotated by turning a crank handle on a single roller. The faces of the belts contact one another, and each face has matching, aligned semi-spherical indentions. Ground meat is pushed into the top opening, and the roller crank is turned to opposably rotate the belts. Meat is squeezed into the spherical space between the belts and communicated through the output. The meatball cooking device comprises several cooking trays with indentions for receiving a number of meatballs. The cooking trays are detachably connected to supporting members and may be stacked on top of one another in superimposed fashion.

Abstract: An egg holding kitchen utensil including a pair of cylindrical trays. Each tray has a base plate with a plurality of holes and an outer wall with a plurality of holes. A spindle is integral the base plate of each tray. Each spindle has an upper portion with exterior threads and a lower portion with interior threads. The spindle of each tray has at least three long radial walls projecting towards and attaching to the outer wall for defining interior sections within each tray. Included is a handle. The handle has a vertical member with an upper end that has a horizontal member attached. The vertical member has a bottom end with internal threads that are capable of engaging the external threads of the upper portion of the spindle of any one of the pair of trays. Lastly, a lid, with a large center hole, is sized for receiving the bottom end of the handle when the lid is positioned on one of the pair of trays.

Abstract: A cookie sheet device formed of multiple, closely stacked, heat-conductive, substantially rigid, flat sheets is disclosed, each sheet having a plurality of openings therein adapted to receive removable cookie molds. The sheets are stacked in superposed fashion utilizing a short distance above the next lower sheet sufficient to allow cookies in the lower sheet to rise in normal fashion yet to leave very little excess distance between the top of each cookie and the bottom of the molds inset into the upper sheet. When inserted into a baking oven, the temperature of each set of molds is thus kept substantially the same, allowing for even baking of cookies in each sheet. While more than two sheets may be used, (generally in commercial size batches) the preferred device utilizes two sheets only. The openings in the sheets may be circular or square or otherwise shaped dependent upon the shape of the outside portion of the molds being used.

Abstract: A device and a method for making balls of a kneadable material. The device comprises a tube-shaped mould piece (1) having a first (7) and a second open end (8) and a longitudinal slit (6). A supply duct (2) debouches sidewards into this mould piece (1). The device further includes a scoop member (4) which is situated on the free end of an elastic swing arm (3) and which is provided for flinging away through the second open end (8) the kneadable material which is continuously fed into the mould piece (1). This scoop member (4) scrapes hereto preferably along an inner wall of the mould piece (1) so that the elastic swing arm (3) is tensed and is abruptly released when leaving the mould piece (1).

Abstract: First and second semi-spherical molds are arranged for securement relative to one another in a mirror image relationship to receive and mold a popcorn ball workpiece therewithin. The first and second semi-spherical molds include respective first and second handle members that are arranged in a radially oriented relationship relative to the first and second molds and are diametrically aligned when the first and second molds are secured together.

Abstract: A utensil for microwave cooking for eggs includes a container body of microwave transmisable material having a side wall merging with a base. The base includes a centrally located yolk retention portion and forms with the side wall a white retention portion. The form and relative disposition of the base and side wall are such that substantially all microwave radiation first entering the yolk after passage through the egg white will previously have passed through the side wall or base.

Abstract: An apparatus and method for providing heated hair rollers wherein the rollers are suspended vertically in a heating chamber of a housing, an amount of water is introduced into the chamber and heated to generate steam which surrounds the rollers and condenses thereon heating and moistening the rollers which may then be removed and applied to a person's hair. The rollers are suspended by a horizontal plate within the housing which defines a steam chamber between the plate and the bottom of the housing. The plate has a plurality of holes sized to allow passage of the rollers. Each hair roller has a head portion which is larger in diameter than the respective hole whereby the rollers are suspended from the plate within the steam chamber such that the head portion of each roller remains outside of the heating chamber to provide a relatively cool handle for easy manipulation of the heated and moistened rollers.

Abstract: A toaster with multi-function has a heating plate including two recess one of which is sized to receive a coffee cup thereon to warm up while the other recess is sized to receive an egg broiler which has a plurality of holes adapted two receive eggs thereon, a plurality of stands to support the broiler to stand on the recess, and a handle extending upwardly from the center portion thereof. A steam pot being formed by two half-rounded plates for frying egg each having a recess at center portion therreof adapted to receive an egg yellow while the flat portion surrounding the recess is adapted to receive egg white. A cap of a dome shape being sized to cover the egg broiler and the steam pot therein.

Abstract: A method for centering an egg yolk during cooking of the egg is characterized by continuously rotating the egg in opposite directions about the longitudinal axis of the egg while the egg white solidifies. The egg is rotated in opposite directions for equal, relatively short intervals of time and at a relatively high speed. The rotation of the egg and gradual hardening of the egg white causes the egg yolk to migrate toward the enter of the egg resulting in a uniform layer of hardened egg white around the yolk of the cooked egg.

Abstract: An egg poacher having two injection molded polypropylene portions. One portion is a cover and the other being a bottom egg receptacle. The egg receptacle portion has at least one egg compartment that is a shallow depression having a bottom wall continuous with an upwardly extending side wall. The egg poacher includes drain outlet and vents whereby the eggs may be drained after cooking and steam and pressure may be released during microwave cooking.

Abstract: An automatic egg product cooking apparatus that fills three-piece molds with a uniform amount of egg material. The molds undergo slow, low temperature cooking and the cooked egg product is thereafter dumped and the mold cleaned. The apparatus and method is used to produce a cooked egg product having a uniform volume, and which may vary the cholesterol level while maintaining the size of the product.

Abstract: An apparatus to facilitate producing scrambled eggs on a heated grill surface comprises a frame. At least one egg ring having a lower edge portion is adapted to be disposed in intimate contact with the grill surface for movement therealong and to define with the grill surface an enclosed region within the egg ring for confining liquid eggs. An interceptor member extends across the egg ring in position to engage the liquid eggs therewithin in response to moving the apparatus to and fro over the grill surface. Complementary interengaging portions between the interceptor means and the egg ring properly positions the egg ring on the frame as a function of mounting the interceptor on the frame. Cushion means are provided between the egg ring and the frame to bias the egg ring into intimate contact with the grill surface.

Abstract: A container for eggs defines a plurality of compartments each of a configuration to hold an egg captive, each portion of the container defining a respective single said compartment being connected with the remainder along lines of weakening, perforation or the like, whereby each said portion, with an egg retained in the respective compartment can be readily detached from the remainder of the container, to form a discrete sub-container for a single egg which is adapted to hold said egg captive, at least a portion of said sub-container being readily removable to allow access to the egg therein while the remainder of the sub-container acts as an egg cup. The invention also provides a method of cooling and subsequently serving an egg whilst the egg is enclosed in a permeable container.

Abstract: A method of and an apparatus for producing boiled eggs uniformly heats and solidifies each of the eggs. As the heating means, infrared and/or far infrared rays is adopted. The eggs are supported by pairs of conveyor rolls having recesses. The respective pairs of conveyor rolls are rotated in the same rotating directions, whereby the eggs supported thereon are turned about the axes thereof, so that the whole surfaces of the eggs can be uniformly irradiated by the infrared and/or the far infrared rays.

Abstract: A device for cooking fatty foods such as meat balls or other foods which are characterized by the production of liquid fat during the cooking process is disclosed. A pan having a bottom and upstanding side walls is provided. A removable heat-conductive tray is adapted to be supported in spaced relationship above the bottom of the pan. The tray includes a plurality of food supporting cavities and the bottom of each cavity is provided with a drain for permitting liquids removed from the food during cooking to drain into the bottom of the pan. Removable electric resistance heating means is adapted to be supported beneath the tray in heat conductive relation therewith for conducting heat to and throughout the tray sufficient to cook the food in the cavities, the heating means underlying the tray and positioned above the level of the drains so as to provide unrestricted passage of liquids emanating from food being cooked in the cavities for the drains to the bottom of the pan.

Abstract: An apparatus for molding and cooking multiple egg products at one time has a plurality of egg-shaped cups. Each cup has a top section and a bottom section removably engageable with one another to form a hollow container. The top section has a hole on the top thereof, with said hole having at least one vent groove extending radially therefrom along the surface of the top section to allow venting of the interior of the cup even when the hole is covered. The bottom section has a spike extending centrally upward therein and the upper end of the spike terminates within the egg-shaped cup. Further, a lower support member is provided for supporting each of the bottom sections, while an upper support member is provided for supporting each of the top sections. A cover, attached to the upper support, is provided for covering the holes of the top section. Further, the upper support member and the lower support member are secured to one another such that the top and bottom sections of each egg-shaped cups fit together.

Abstract: An egg cooking device, including a lower cup-shaped member with an upward projecting cylindrical skirt member and a cap member having a dome surrounded by a cylindrical guide wall, slideably receivable within the skirt member to a closed position in which the dome and the cup-shaped member have a general egg shape for confining and molding the contents of an egg, without the shell, while the egg is being cooked within the device. The egg cooking device is also provided with a pedestal for supporting the cooking device in an upright position, particularly while it is being cooked, and an air vent is formed in the dome of the cap member to facilitate removal of the cap member from the receptacle after the egg has been cooked.