Anyone know what this is?
Hint: It’s a kitchen utensil. I got it as a present from my friends Katherine and Peter when I visited them in Sweden, and I love it.
Give up? It’s a…
The brand name is Omegavispen. ‘Vispen’ means ‘whisk’ (or, technically, ‘beater’). The packaging has all sort of suggestions for what you use it for:
That’s ‘sauces & soups’ in the upper right and ‘stuffing’ in the lower left (maybe that meat, egg and onion mixture could get stuffed in a pepper?). Everything else I can’t quite translate. I think ‘stuvning’ is stew, but I have no idea about ‘redning.’ They repeat ‘sauces’ in the lower right, and pair it with ‘röror’, which Google translates to ‘Shuffles’. Thanks for the help, Google!
(Elisabeth’s quote in the middle translates to “the best whisk I’ve ever had!”)
And there’s even more pictures! You can use it for omelets and scrambled eggs…
…porridge, gruel, and baby food…
…and the easiest picture to translate, dressing & dip:
And yet even with all these wonderful suggestions, I use my Omegavispen for an entirely different purpose. It is the perfect tool to get eggs in and out of a pot of boiling water while hard-boiling them. It’s almost shaped like the tools you use when dying eggs at Easter, and it cradles eggs perfectly. I use it to gently places eggs into the pot, so the shells don’t crack.
And, when cooking is complete, I use my Omegavispen to fish them out and transfer them to an ice bath.
That’ll do, Omegavispen, that’ll do.
HOLD THE PHONE! I was wrong, damnit. I am using the Omegavispen for one of its intended uses. See? Check out this picture:
‘Lägga i och ta upp’ translates to ‘add and remove.’ It would’ve been a better picture had they used eggs, though, instead of peeled tomatoes.
All this writing about hard-boiled eggs makes me realize that I don’t have any eggs at all right now… and they’re one of my favorite sources of protein. Off to the store!
Keep it up, David!