FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
EGG-TIMER [SABLIER]
Excerpted and Adapted from Escoffier, A. and P.H. Gilbert. Edited by Charlotte Turgeon and Nina Froud. 1961. The World Authority. Larousse Gastronomique. The Encyclopedia of Food, Wine & Cookery.
A small glass utensil made of two bulbous containers narrowing in the middle where they communicate by means of a very small opening. One of the containers contains a fixed quantity of sand, which, when the utensil is turned upside down, passes into the other container, taking 3 minutes to do so the ordinary time taken to boil an egg.
