In the stores I go to, I seldom see egg beaters nowadays – the kind with two counter rotating four-blade beaters, operated by a crank. I mostly see the trendy whisks. Puzzles me – my old egg beater does such a good, fast job of homogenizing eggs for omelettes or scrambled.

I’m wiling to be enlightened though. Do any of you think whisks are better? If so, why?

I've always just used a fork.

An egg beater is nothing more than a manual version of an electric mixer. I use a whisk. Whisks are more versatile since you can use them as cooking utensils.

quote:

Originally posted by 6guns:
I've always just used a fork.

Same here.

quote:

Originally posted by hudr:

quote:

Originally posted by 6guns:
I've always just used a fork.

Same here.

Same

There isn't a big difference. You already own the beater. Keep using it until it doesn't do the job anymore.

quote:

Originally posted by houndawg:
An egg beater is nothing more than a manual version of an electric mixer. I use a whisk. Whisks are more versatile since you can use them as cooking utensils.

This. However, if I just need an egg beaten, a fork works fine and is easier to clean.

Still have one at our lake cabin, it's nearly as old as I am. Rarely gets used, since fork works just fine for any number of eggs under a dozen, is easier to clean and takes less room.

If the 50 year old beater didn't hold childhood nostalgia I wouldn't even have that!

Amazon search shows 212 matches if you really need another.
Many aren't actual hand crank, but dozens of those.

quote:

Originally posted by hudr:

quote:

Originally posted by 6guns:
I've always just used a fork.

Same here.

Yep, it's all you need.

Jim

I use a Ninja blender when making 12-15 egg crustless quiche dishes, otherwise it is a fork or small whisk.

I had developed appreciation for a particular style hand cranked design with wooded handle, from about the early 50s, to do my omlette. Discovered I preferred a rather frothy egg mix on various camping trips. Never could achieve with either whisk or fork. Dislike the electric versions.

Actually have worn several out (the best I used had bearings in the crank). Junk store used models went up from under $1 to at least $25 over a 30 year period. Now 'hard to find' real users. Tried a couple new models, with slightly differing designs.

Had never realized how close to "OCD" one could get using a simple kitchen egg beater, until what you really wanted was not readily available.

"Egg beaters" have outgrown their usefulness, if they ever had any. You are better off with a whisk, then you can use it in the pan while cooking.

I remember those egg beaters. I have and electric hand mixer that does big jobs. For eggs and whipped cream I use a whisk. A fork works well, the whisk is faster and easy to clean.

Whisk. They are not new or trendy they've been around for years. I like frothy airy eggs myself. I whisk aggressively during breakfast prep. Then just before adding eggs to the griddle I add a tablespoon or so of soda water and whisk again. Result is nice airy fluffy eggs. Especially if you have farm fresh.

Maybe it has been mentioned already but...

...I just use a fork.

Seems as though my favorite forum favors forks – I ought to try that. Still, I like my beaten eggs to be frothy, and signewt’s post, a few above, suggests that an egg beater might be best for frothy. My old egg beater is shaped like this one:

www.amazon.com/dp/B079N19WLQ/r..._api_i_UqKcEbJH0SF24

But mine is all metal except for the grip handle and the crank handle.

Fork for omelets and such. Don't like stiff or, over-beaten eggs.

Whisk for bigger jobs.

Egg beaters are such a pain in the rear to clean compared to a whisk. I don't like overbeaten eggs. I add just a dash of milk to make them fluffy and whip them with a fork.

This message has been edited. Last edited by: jimmy123x,

Fork. I use a whisk for other things, like sauces.

Always used a fork.