Patent Publication Number: US-2020288914-A1

Title: Kitchen utensil for removing egg chalaza or eggshell pieces, and related methods

Description:
TECHNICAL FIELD 
     This document relates to kitchen utensils and related methods of use, for example for removing egg chalaza/eggshell pieces during cooking. 
     BACKGROUND 
     The chalaza (plural=chalazas or chalazae) is a part of the interior contents of a chicken egg. Various chalaza removing tools are known, including tweezer devices. 
     SUMMARY 
     Kitchen utensils are disclosed for grasping and piercing items, for example egg parts. 
     A kitchen utensil is disclosed comprising jaws connected to pivot relative to one another between an egg-part-receiving open position and an egg-part-holding closed position, such that teeth defined at respective grasping ends of each jaw converge upon closure to mesh and define an enclosed egg-part-holding cavity when the jaws are in the egg-part-holding closed position. 
     A method is disclosed comprising converging respective grasping ends of jaws of a kitchen utensil together to close and grasp an egg chalaza or eggshell piece, adjacent to or forming part of an egg, and to retain the egg chalaza or eggshell piece within an enclosed egg-part-holding cavity that is defined between the respective grasping ends when the jaws are closed. 
     In various embodiments, there may be included any one or more of the following features: The teeth protrude outwardly relative to the egg-part-holding-cavity when the jaws are in the egg-part-holding closed position. The kitchen utensil formed as a pair of pliers. The kitchen utensil is structured such that the egg-part-holding cavity is enclosed when the jaws are in the egg-part-holding closed position. The teeth are positioned at each respective grasping end to mesh together at a front, sides, and a rear, of a jaw-to-jaw interface defined around the egg-part-holding cavity when the jaws are in the egg-part-holding closed position. The teeth are distributed to mesh continuously about the jaw-to-jaw interface to substantially encircle the egg-part-holding cavity. A first jaw of the jaws defines a first cupping member at the respective grasping end, in which the first cupping member at least partially defines the egg-part-holding cavity when the jaws are in the egg-part-holding closed position. A second jaw of the jaws defines a second cupping member at the respective grasping end, in which the first cupping member and the second cupping member collectively define the egg-part-holding cavity when the jaws are in the egg-part-holding closed position. The teeth are pointed. The teeth are triangular in shape. The jaws are biased into the egg-part-receiving open position. A torsion spring is mounted between the jaws to bias the jaws into the egg-part-receiving open position. An egg chalaza or eggshell piece is held securely within the egg-part-holding cavity. The egg chalaza or eggshell piece is grasped by teeth defined at the respective grasping ends of each jaw. The teeth are configured to mesh and define the enclosed egg-part-holding cavity when the jaws are closed. The teeth mesh together and grasp the egg chalaza or eggshell piece at sides of a jaw-to-jaw interface defined around the enclosed egg-part-holding cavity when the jaws are closed, in which the sides are defined relative to a front of the jaw-to-jaw interface adjacent the respective grasping ends. The teeth mesh together and grasp the egg chalaza or eggshell piece at or near a rear of a jaw-to-jaw interface, which is defined around the enclosed egg-part-holding cavity when the jaws are closed, in which the rear is defined relative to a front of the jaw-to-jaw interface adjacent the respective grasping ends. The enclosed egg-part-holding cavity is defined by respective cupping members at the respective grasping ends of the jaws. Opening the jaws to release the egg chalaza or eggshell piece from the enclosed egg-part-holding cavity. 
     These and other aspects of the device and method are set out in the claims, which are incorporated here by reference. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
       Embodiments will now be described with reference to the figures, in which like reference characters denote like elements, by way of example, and in which: 
         FIG. 1  is a side elevation view of a kitchen utensil in an egg-part-receiving open position, with the outline of an internally mounted torsion spring shown in dashed lines. 
         FIG. 2  is a side elevation view of the kitchen utensil of  FIG. 1  in an egg-part-holding closed position adjacent a raw egg while using teeth at a front of respective grasping ends of the jaws to grasp and retain the chalaza of the egg. 
         FIG. 3  is a front elevation view of the kitchen utensil of  FIG. 1  in an egg-part-holding closed position while using teeth at a side of respective grasping ends of the jaws to grasp and retain the chalaza of the egg. 
         FIG. 4  is front elevation view of the kitchen utensil of  FIG. 1  in the egg-part-receiving open position, depositing a chalaza and eggshell piece for disposal. 
         FIG. 5  is a top plan view of the kitchen utensil of  FIG. 1 . 
         FIG. 6  is a side elevation view of another embodiment of a kitchen utensil structured to remove a chalaza or eggshell piece. 
         FIG. 7  is a side elevation view of another embodiment of a kitchen utensil structured to remove a chalaza or eggshell piece. 
         FIGS. 8-10  are front end, side, and perspective views, respectively, of a further embodiment of a kitchen utensil, with circular cups. 
         FIGS. 11-14  are various views of parts of a further embodiment of a kitchen utensil, with a diamond or rectangular box shaped cups.  FIG. 11  is a perspective view of one of the jaws of the utensil.  FIG. 12  is a top plan view of a blank of metal cut to shape and used to form the jaw of  FIG. 11 , with bend lines indicated in dashed lines.  FIG. 13  is a top plan view of a kitchen utensil incorporating the jaws of  FIG. 11 .  FIG. 14  is a perspective view of the jaws of the kitchen utensil in a closed position. 
     
    
    
     DETAILED DESCRIPTION 
     Immaterial modifications may be made to the embodiments described here without departing from what is covered by the claims. 
     Chicken eggs are widely used in many types of dishes, both sweet and savory, including baked goods. Some of the most common preparation methods include scrambling, frying, poaching, hard-boiling, soft-boiling, pickling, and making omelettes. Eggs are also in some cases eaten raw, although the cooking process may be desirable from a nutritional standpoint as cooking an egg increases the absorbability and bioavailability of the protein in the egg. As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, for example in custards. The albumen, or egg white, contains protein, but little or no fat, and may be used in cooking with or separately from the yolk. The protein in egg whites allow the egg white to be foamed. Egg whites may be aerated or whipped to a light, fluffy consistency, for example as used to create desserts such as meringues and mousses. 
     A chalaza  50  is a rope-like structure that is found in the eggs of most birds and reptiles. A chalaza  50 , for example a cooperating pair of chalazas  50 , are proteinaceous strands or strings that serve to suspend the yolk  54  within an unopened egg, to prevent the yolk  54  from pressing against the inner walls of the eggshell. An egg may have two chalazas  50  situated on opposing sides of the yolk  54 , which tether the yolk  54  to opposite ends of the eggshell. When cracking an egg, the chalazas  50  will typically remain bound to either sides of the yolk  54  of the egg. Some people may find it desirable to remove the chalazas  50  before cooking, baking, or otherwise preparing eggs as food, for example where a uniform texture is desired that may otherwise be distastefully affected by the fibrous texture of the chalaza  50 . It may also be desirable to remove the chalazas  50  for aesthetic reasons—to improve the appearance of the egg. 
     Various devices have been designed to remove chalaza from raw, opened eggs. It has been suggested to remove the chalaza  50  using a fork or chopsticks, however such methods are generally ineffective at grasping and retaining the chalazas, and may cause the yolk to rupture. For example, chopsticks are known to have been modified for chalaza removal, by incorporating a hooking portion to grasp the chalaza. In addition, tweezers are known to have been modified for chalaza removal, for example by using projections at the front tip of the tweezers. 
     Referring to  FIGS. 1 and 2 , a kitchen utensil  10  is illustrated. Utensil  10  comprises jaws  12  connected to pivot relative to one another between an open position and a closed position. For example, the jaws  12  may be structured to pivot between an egg-part-receiving open position ( FIG. 1 ) and an egg-part-holding closed position ( FIG. 2 ). Each jaw  12  may have a respective grasping end  12 A and a respective pivot end  12 B. In the figures, references characters occasionally incorporate the suffix ′ or ″ to identify parts of a respective jaw or handle. Thus, it should be understood that when a reference character is used in this description to identify parts of the jaw or handle, such character may be found in the respective drawing with or without the suffix ′ or ″ added to the reference character. Referring to  FIGS. 2 and 4 , the grasping ends  12 A may converge upon closure to define an egg-part-holding cavity  30  when the jaws  12  are in the closed position. One or both of the jaws  12  of the kitchen utensil  10  may incorporate teeth  28 . In some cases teeth  28  are defined at respective grasping ends  12 A of each jaw  12 . In the closed position, the teeth  28  may mesh or interlock to define the egg-part-holding cavity  30 . The cavity  30  may be enclosed when the jaws  12  are closed, for example to retain the chalaza and prevent or restrict the retained chalaza from falling out of the closed cavity  30  when the jaws  12  are closed. 
     Referring to  FIGS. 1-4  an example of a method for using the kitchen utensil  10  is illustrated. Referring to  FIGS. 1 and 2 , the utensil  10  may be positioned adjacent to an egg yolk  54 , egg white  56 , or egg yolk  54  and egg white  56 , with the jaws  12  in the open position. In the sequence shown from  FIGS. 1 and 2 , the utensil  10  may be operated by converging respective grasping ends  12 A of jaws  12  together to close over and grasp an egg chalaza  50  or eggshell piece  52 , adjacent to an egg yolk  54 , egg white  56 , or egg yolk  54  and egg white  56 . The yolk  54  and white  56  and/or other internal parts of the egg become accessible by opening the egg, for example by cracking and removing the shell of the egg. Referring to  FIG. 2 , upon jaw closure, the part that is grasped by the jaws  12 , for example the egg chalaza  50  or eggshell piece  52 , may be retained, for example securely, within an egg-part-holding cavity  30  that is defined between the respective grasping ends  12 A when the jaws  12  are closed as shown. Referring to  FIG. 4 , once the chalaza  50  or eggshell piece  52  is grasped and retained, the closed utensil  10  may be repositioned, for example over a garbage disposal  49  or other area suitable for disposing or storing or otherwise depositing the chalaza  50  or eggshell piece  52 . The jaws  12  may be then opened to release the egg chalaza  50  or eggshell piece  52  from the egg-part-holding cavity  30 . 
     Referring to  FIG. 1 , the kitchen utensil  10  may be formed by a plurality of levers. The kitchen utensil  10  may comprise a pair of levers  13 . For example,  FIG. 1  illustrates an embodiment where the utensil  10  takes the form of pliers, which are an example of a double class one lever, which have a scissor-like action. Each lever  13  may comprise a respective handle part  14  and a respective jaw  12 . The levers may be pivotally connected, for example about a pivot axis  16 . A first lever  13 ′ may be formed by a first jaw  12 ′ (the upper jaw in  FIG. 1 ) and a first handle part  14 ′ (the lower handle in  FIG. 1 ) and a second lever  13 ″ may be formed by a second jaw  12 ″ (the lower jaw in  FIG. 1 ) and a second handle part  14 ′ (the upper handle in  FIG. 1 ). Upper and lower are relative terms in this description and that do not refer to absolute orientations, since the tool or utensil  10  may be turned and used in any orientation. The handle parts  14  may define a user end  10 B (opposite a grasping end  10 A) for the user to grip and operate the kitchen utensil  10  with. The pivot axis  16  may be defined by a pivot pin  17 , for example that mounts both levers  13 . Other types of levers may be used, such as double class two or class three (example shown in  FIG. 6 ) levers, include other lever systems, including more complicated lever systems than those shown such as where within each lever the respective handle part pivots or articulates relative to the respective jaw. The handle parts  14  may have a suitable structure, such as loops or hooks or high friction surfaces/pads to improve gripping by a user. 
     Referring to  FIG. 2 , the grasping ends  12 A of the kitchen utensil  10  may define an enclosed egg-part-holding cavity  30  when the jaws  12  are in the closed position. Enclosed may refer to the fact that once in the closed position, the jaws  12  prevent the chalaza  50  or eggshell piece  52  from exiting the cavity  30 , to securely retain the chalaza  50  or eggshell piece  52  within cavity  30 . For example, when enclosed the chalaza  50  or eggshell piece  52  may be blocked from exiting cavity  30  out a front  34 , sides  36  and a rear  38 , of a jaw-to-jaw interface  32  defined by the jaws  12 ′ and  12 ″ when closed. The front  34  may be considered to be the part of the jaw-to-jaw interface  32  that is furthest from the pivot axis  16  of the kitchen utensil  10 , with the rear  38  being the closest and the sides  36  defined in opposition to one another and in between the rear  38  and front  34 . Blocking may be achieved by the structuring of the grasping ends  12 A such that when the jaws are closed no openings to cavity  30  with a maximum dimension of three millimeters or more are present for the chalaza  50  or eggshell piece  52  to exit cavity  30  out of Range of bite may be limited to define gaps between adjacent teeth upon closure, for example to provide a gentler bite upon closure, than if the teeth meshed without gaps, so that the yoke remains unaffected upon bite. The formation of gaps or holes between the teeth allow for the gentle action of the egg white and chalaza to separate without affecting the breaking of the yoke. The combined action of the teeth and gaps may allow for a clean removal of the majority of chalaza within seconds. The gaps may be small enough to keep the existing chalaza in the pocket storage chamber (cavity  30 ) 365 degrees, yet the chalaza will not fall out until the device is opened/released. If the device remains closed, the gaps may provide the device to air dry to prevent moisture from being trapped inside the pocket chamber. The jaws jaw-to-jaw interface  32  may completely encircle the egg-part-holding cavity  30  to form an enclosed receptacle, for example for retaining an egg chalaza. Encircling may refer to there being jaw to jaw contact or near-contact about a perimeter of the cavity  30 . 
     Referring to  FIG. 2 , the kitchen utensil  10  may incorporate teeth  28 , for example for one or both of grasping and severing an egg chalaza  50  or eggshell piece  52 . Teeth  28  may penetrate and pierce the chalaza  50 , or teeth  28  may grasp and hold the chalaza  50 , or teeth  28  may overbite the chalaza  50  to completely swallow the chalaza  50  and sever and tear the tissue surrounding the chalaza  50  to permit the chalaza  50  to be completely retained within the cavity  30 . Teeth  28  may be positioned at one or both respective grasping ends  12 A. 
     Teeth  28  may be arranged to mesh together, for example at suitable locations along a jaw-to-jaw interface  32  defined around the egg-part-holding cavity  30 , when the jaws  12  are in the egg-part-holding closed position. For example, referring to  FIGS. 3 and 5 , the teeth  28  may be positioned to mesh at one or more of the front  34 , sides  36 , or at or near the rear  38  of the jaw-to-jaw interface  32 . For example, the teeth  28  may be distributed along the respective grasping ends  12 A to mesh continuously about the jaw-to-jaw interface  32  to substantially or fully encircle the egg-part-holding cavity  30 , for example to allow a user to grasp the egg chalaza  50  or eggshell piece  52  from any of the front  34 , sides  36 , or the rear  38  of the jaw-to-jaw interface  32 . Teeth may also be distributed to continuously mesh about the jaw-to-jaw interface  32  to enclose the egg-part-holding cavity when the jaws  12  are in the closed position. Referring to  FIG. 5 , by positioning the teeth  28  at least partially and in some cases fully around the periphery of the cavity  30 , the utensil  10  may approach the item to be grasped from numerous and in some cases any direction relative to the interface  32 , providing flexibility to the user as to angle of approach relative to the item. In the case shown, the chalaza  50  (not shown) may be picked up from the front  34 , sides,  36 , or rear  38 . Referring to  FIGS. 2 and 3 , examples are shown where the chalaza  50  is grasped from the front  34  ( FIG. 2 ) and side  36  ( FIG. 3 ) of the grasping end  12 A. 
     Referring to  FIG. 3 , the kitchen utensil  10  may incorporate teeth  28  that protrude. For example, teeth  28  may be configured to project outwards relative to cavity  30  such that the teeth  28  may at least partially cross-over when viewed along a contact plane  32 A defined by the interface  32  when the jaws  12  are in the closed position. The kitchen utensil  10  may for example, incorporate teeth  28  that protrude, allowing the teeth  28  to point in different directions relative to each other to improve the grasp upon the egg chalaza  50 . Protruding teeth may also be incorporated to increase the surface area of the contact between the egg chalaza  50  and the jaws  12 , for example to provide a more secure grip. In some cases, teeth that project inward, or outward and inward, may be used. A protruding orientation is one example of a mechanism that may improve gripping while reducing piercing of the chalaza  50 , to ensure that a chalaza  50  that is gripped part way along its length will not be severed, leaving part of the chalaza  50  with the egg. 
     Referring to  FIGS. 1-6 , the kitchen utensil  10  may incorporate teeth  28  that are structured to one or more of improve grasping and piercing of an item such as chalaza  50 . Referring to  FIG. 3 , in the example shown the teeth  28  may be pointed, which may mean that each tooth has a terminal tip  28 A that represents an apex of a surface or a plurality of adjacent surfaces such as formed by edges  28 B and planar faces  28 C of each tooth. The teeth  28  may have a suitable shape, such as by being planar or conical or conical and planar. In some cases, the teeth  28  may be blunt, or incorporate both blunt and pointed features. The teeth  28  may be triangular in shape, for example as shown where edges  28 B form a triangular shape. Surfaces, such as edges  28 B, of the teeth  28  may be serrated (not shown), for example to increase points of contact between meshing teeth  28  to more effectively grip or sever an egg-part from the egg yolk  54 , or egg white  56 . The teeth  28  may also be barbed, for example where a hooking mechanism is desired. Other suitable shapes and structures of teeth  28  may be used. Increasing contact surface area and penetrating action of teeth  28  acts to increase friction and counteract the tendency of internal parts of the egg resist grasping. In some cases one or more jaws  12  may define a blade edge that is structured to cut the chalaza  50 . 
     Referring to  FIGS. 1, 2, and 4  one or both jaws  12  may be structured to contain the item to be grasped, such as the chalaza  50 . For example, one or both jaws  12  may comprise cupping members  26 . First jaw  12 ′ may define a first cupping member  26 ′ at the respective grasping end  12 A, in which the first cupping member  26 ′ at least partially defines the egg-part-holding cavity  30  when the jaws  12  are in the closed position. The second jaw  12 ″ may define a second cupping member  26 ″ at the respective grasping end  12 A, in which the first cupping member  26 ′ and the second cupping member  26 ″ collectively define the egg-part-holding cavity  30  when the jaws are in the closed position. The cupping members  26  may be shaped to cup the egg-part when in the closed position to form the egg-part-holding cavity. A cupping member may form a bowl that defines a receptacle to contain a liquid. A cupping member may have a semi-spherical shape, or other rounded or non-rounded shape. Providing cupping members that enclose the cavity  30  prevent the chalaza  50  or other egg part from falling out the sides or rear of the cavity  30  while moving the utensil  10 , for example while transporting the closed utensil  10  to over a disposal area where the jaws  12  may be opened and the interior contents of the cavity  30  discarded. 
     Referring to  FIG. 1 , the kitchen utensil  10  may be biased into an open or closed position. In the example shown the jaws  12  are biased into the egg-part-receiving open position, as shown with arrows. In one case the biasing is accomplished using a spring, such as a torsion spring  18 , which may be mounted in a suitable fashion such as internally within jaws  12 . In the example shown, the kitchen utensil  10  is biased open, so that a user (not shown) must apply constant pressure inward against handle parts  14  to converge the jaws  12  against the biasing force in order to move the kitchen utensil  10  into the closed position shown in  FIG. 2 . Referring to  FIG. 4 , on releasing inward clenching or squeezing pressure against the handle parts  14 , the jaws  12  diverge to open, allowing the egg-part to be released from the egg-part-holding cavity  30 . In other embodiments, the kitchen utensil  10  may be biased into the closed position. Referring to  FIG. 1  the torsion spring  18  may have a suitable structure such as an intermediate spiral section  24 , which may substantially, for example fully, encircles the pivot pin  17 , and a first arm  20  and second arm  22  that extend into or along the first jaw  12 ′ and second jaw  12 ″, respectively. A washer  19  may be present. Pin  17  may form a rivet or other suitable axle part. 
     Referring to  FIG. 6 , another embodiment of a kitchen utensil  10  is illustrated. The example shown provides levers  13  as class three double levers. Thus, handle parts  14  are located in between pivot axis  16  and jaws  12 , such that during use a user applies one or both of inward and outward force against handle parts  14  to close or open, respectively, the jaws  12 . One or more of the parts of the levers  13 , for example the handle parts  14 , may be made of resilient material to accommodate the flexing of the levers  13 . In the example shown the levers  13  are integrally connected to form a living hinge, such as would be provided by a molded plastic utensil  10 . In other cases, levers  13  may be formed of discrete parts that are connected together, for example via a pivot pin  17  (not shown). 
     Referring to  FIGS. 8-11 , a further variant of the kitchen utensil  10  embodiment of  FIG. 6  is illustrated. In the example shown the jaws  12 ′ and  12 ″ (cups) may be connected to the handle parts  14 ′ and  14 ″ by a suitable connection, such as a weld connection, although other connections may be used such as adhesive or riveting/fasteners. Each jaw  12  and in some cases the handle parts  14  may be formed by laser cutting the requisite shape out of a blank of metal, followed by bending of the teeth in the jaws and bending of the handle parts to create the shape shown. Other forms of assembly and manufacture may be used. 
     Referring to  FIG. 7 , a further embodiment of utensil  10  is illustrated. Each handle part  14  may incorporate fingertip stop detents  60  facing the handle part  14  to provide a surface contoured to ergonomically receive a fingertip, such as a thumb tip, during operation of the handle parts  14 . Detents  60  may be located at or near a pivot end of the handle parts  14 . Palm stop detents  14 A may be located on handle parts  14 , for example at or near user ends of the handle parts  14  as shown, for example to provide a surface contoured to ergonomically receive a palm of a user&#39;s hand during operation of the handle parts  14 . 
     Referring to  FIGS. 11-14  a further embodiment of a kitchen utensil  10  is illustrated, having a diamond or rectangular box shaped grasping end/cupping members. Referring to  FIGS. 11 and 12 , each jaw  12 ′,  12 ″ may be formed from a blank of metal that is bent at lines  26 A to form the requisite shape shown in  FIG. 11 . Referring to  FIG. 13 , the jaws  12  may be oriented in a suitable fashion, such as with a vertex  99  of the rectangular box pointing axially forward at grasping end  12 A as shown, or in another orientation such as a flat side of the box pointing axially forward (not shown). 
     Utensil  10  may be used for tasks other than grasping and retaining egg parts. For example, utensil  10  may be used to remove hot peppers from a stir fry. In other cases the jaws  12  may be structured to fit larger items such as an egg yolk. 
     The utensil  10  may be made from suitable materials. For example, moulded zinc, steel, or other forms of metal components may be used. In some cases polymeric components may be used, such as plastic. Materials that can withstand the relatively high heat of a frying pan may be used, as may other materials. 
     In the claims, the word “comprising” is used in its inclusive sense and does not exclude other elements being present. The indefinite articles “a” and “an” before a claim feature do not exclude more than one of the feature being present. Each one of the individual features described here may be used in one or more embodiments and is not, by virtue only of being described here, to be construed as essential to all embodiments as defined by the claims.