• Mirror-finish body
• Brushed-finish legs
• 4-7/8 inch wide x 22-1/2 inch deep x 12-7/8 inch high
• Space between end of upper ramp and work surface 7-3/4 inch
• Space between end of lower ramp and work surface 3-3/4 inch
• Legs welded to upper and lower ramp (two separate pieces)
• Swiveling egg catcher at top of upper ramp

Note: Let the eggs warm up before you start separating them. At 50F the white separates more easily from the yolk than at fridge temperature (39F).

Built for kitchen workers cracking eggs all day long, this egg separator has a rugged build, with 1/32-inch-thick ramps welded to 3/32-inch-thick legs.

The upper ramp has 3-1/2-inch-long slots--one pair followed by a second pair and then a trio--to let your egg whites slip through as the yolks slide down the ramp and fall off its edge into a container you've placed underneath (not included).

Tilted the opposite way is the lower ramp for catching and dispensing the egg whites that fall through the slots of the upper ramp. The solid lower ramp is V-shaped to keep the maximum egg white sliding off the lower ramp's edge (into a container you've placed at that side).

Note: The egg separator has sharp edges by the rims of the holes. Do not touch or wash except with proper hand protection.

At the top of the upper ramp is a swiveling egg catcher sloped backward to counter the upper ramp's slope. The catcher is for the rare bad egg, which you discard by swiveling the catcher backward.

The rest of your eggs you can crack on the egg catcher's thin (but not knife sharp) edge.

Use the egg separator
• For fast-paced kitchen work
• For separating egg after egg in quick succession
• For toughness, the egg separator staying intact as you use it all day long and day after day