Historically, small spoons were used. If they were silver, they’d have a gold wash on the bowl to prevent tarnish (silver tarnish is a sulphur compound, egg yolks are loaded with sulphur). Today, people just buy the gigantically huge whiter-than-white eggs that regular stainless steel spoons can fit in.
I personally prefer regular-sized non-white eggs, which are fairly hard to find and generally labeled “small”, but I can’t criticize because I love the modern broiling and roasting chickens that have been bred for gigantic, functionless breasts…
