Egg spoon

An egg spoon is a specialized spoon for use in eating boiled eggs. In comparison to a teaspoon it typically has a shorter handle and bowl, a more pointed tip and often a more rounded bowl. These characteristics are designed to facilitate the removal of an egg's contents from the shell, through a small hole in one end. For this purpose the egg spoon is intended to be easier to use than a teaspoon. In practice the difference can be unnoticeable, especially when eating a large egg. In consequence, boiled egg spoons are not common in either modern or antique flatware/cutlery services. Nevertheless, the diminutive size of a boiled egg spoon makes it well suited to small eggs.

A pair of Victorian English sterling silver boiled egg spoons (front & back), set next to a chicken egg (large) and a typical tea spoon. Boiled egg spoons of the period have a usual shape and are relatively rare.

Egg spoons

Because the sulfur in eggs cause silver to tarnish, good silver egg spoons will have a gold wash over the bowl of the spoon. Egg spoons can also be made of horn, porcelain and stainless steel as well as any other material that does not react to the sulfur in eggs.