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…
Yeah, it…uh…doesn’t take up any of the fruit. Hence it has a different name: “stone”! Hell, call it a “pit” if you like. Either way, it’s not the fruit.
This is good, but still, do you scrape the inside of the shell with your spoon? Or is it just kind of carefully scooped out? Or do you peel down the shell as you go making a huge mess? I have seen eggs sitting in cups, but I’ve never seen anybody do anything with them, so the whole process of consumption with the egg still wearing its shell is a complete mystery to me.
A teaspoon’s about the smallest standard spoon available, holding 5 ml of liquid. I have one right here; the bowl is 40x28 mm. You’re not thinking of a table spoon, are you?
It’s really no trouble to extract all the egg through a single hole; the spoon pretty much follows the inner contour of the egg.
Not that I would; can’t stand eggs.
Oh, I see. The post doesn’t provide all the information: the pack will say how many are inside or, more likely, state a weight and how many fruit that’s likely to correspond to.
That’s exactly how I’ve been removing pits from avocados for almost 40 years. Nary a cut to my hand. And why do I do it this way? Because I am a civilized adult and want avocado slices, not avocado mush.
And if you can cut an avocado with a butter knife, it is too ripe. Unless you are making guacamole.
And I know that as a native Californian it is my gods-given right to eat avocados every damn day of the week (if you disagree, I WILL BLEED YOU MOTHERF@CKER!!! … AHEM, but I digress).
But honest to goddess, I seriously don’t get how folks do not understand how easy, straightforward, and yet not remotely dangerous (1) cutting open, (2) (optional) slicing, and (3) scooping out delicious scrumptili’icious schnarmftastic avocado is.
Look, if the knife part scares you go ahead and squeeze that baby to your heart’s content. I’m sticking with the way real chefs do it.
ETA: not because I’m a kitchen snob, but because squeezing any fruit hard enough to pop out a pit means squeezing hard enough to soften or bruise it. And I’m Mr. Whipple* when it comes to unnecessary fruit-squeezing.
A normal tea-spoon can be used to scrape a m-size egg without major trouble. I can’t see how any human used to cutlery and no muscle control issues can fail at this task.
That said, I prefer size L eggs for breakfast and egg spoons. Those are indeed a bit smaller and usually more rounded.
You know, most M&S customers have problems extracting the oil of the stone in a culinary setting; that common Holiday Blunder where you attempt to produce a flaming gout of oil over a table lamp and cook the goose in 7 minutes flat can go wrong any number of ways. From cracking the nut unevenly into uncontrolled incendiary spray, to your hand going slack in minute 6; or from over-jostling the prey or gluten sausage balanced on the knife hand!
These Pack Avacadoes are no such amateur progeny of Juggalo Chefery. As with the athletic Shepherd Dogs, show the bent ‘come at me bro’ sign on first weaning or unwrap. Don’t overtrain them with too many whistle cues or waits longer than 10 minutes! Cue them where the Omega-248s need to go, apply the flint or torch, and watch that blockbuster go to work on your heat-resistant platter while slicing the Omega-3s into your dressing bottle or other overcomplicated holiday apparatus.
Stable avacado packs can be as small as 4 in well-connected areas, but often M&S will have a pack of 12-17 with some curly-robed mongrels in. Enjoy!
Here in Brazil I have found a lot of native avocado trees across the country including untended lots so I think that some avocado eating animals escaped extinction somehow and someone is full of bullshit.
Also, once the supermarket was selling Brazilian avocados and American avocados side by side and the American ones were half the size with a thicker lumpy skin. You people are getting a bad deal, our ripe avocados are very buttery and the pit comes off by hand.
Curiosity: we eat it mashed with sugar and it’s a popular homemade milkshake for kids. Guacamole isn’t a thing that exists outside of Mexican restaurants.
There are many different varieties of avocados sold in the United States, each with different qualities. Some of the most popular commercial varieties shown below:
