Abstract: A device for poaching and serving eggs, whereby the egg is kept compact and picture perfect by minimizing the spreading of the egg white while the raw egg is being totally immersed in a poaching liquid 60. Said liquid usually means water, however, a variety of poaching liquids may be used to impart various flavors at a minimum of cost. The egg poaching device FIG. 1 comprises a body member 20 to partially contain the egg. This body member 20 handle 32 for easy removal from the serving plate 36. Said plate 36 is used to partially contain the egg also has a handle 52, attached, to facilitate easy serving of the egg FIG. 9.

Abstract: A mat cutter substantially according to U.S. Pat. No. 2,924,010 dated Feb. 6, 1960, with the addition of a vertical radius bar having an adjustable center point, and means for attaching the bar to the mat cutter body with the point of the cutting blade substantially in line with the center point about which the mat cutter pivots, to cut generally exact circles. The mechanism holding the blade to the mat cutter body is utilized to secure the vertical radius rod in position.