Feel the Beat: Circa 1920s Egg Beater

July 19, 2013 | By | Comments (2)

Egg Beater“Son, I’ve beat enough eggs with this thing to fill up this room”, my 87-year-old grandmother said to me as she happily placed in my hand this more than old-school whisk (or “beater” as Granny calls it) after our standing Monday supper date. I’ve mentioned my grandmother in regards to a few of my past cabinet digging finds. Honestly, her kitchen is a treasure trove of all things vintage, yet highly functional and necessary for producing great Southern food. Granny is unstoppable now that she is savvy to the art of digging and gets as much pleasure out of my reaction to her kitchen gadgets as she does recounting there culinary history. This beater, which was her mother’s, is made of coat hanger-esque wire and the webbing portion is slightly offset as to make it more ergonomically correct, thus providing a more fluid and comfortable whipping experience. This is very forward thinking in design. Keep in mind that when Granny, and her mother before her, were beating everything from eggs for scrambling, whites for meringue, and cream for topping there were no high-speed mixers to get the job done quick. When you grabbed this beater you made a commitment of time and forearm pain! Of course, even with the dated design, the functionality of this gadget is relevant, as Granny proved when she effortlessly “beat” sweetened heavy cream into fluffy peaks to top our fresh peaches. KitchenAid and Cuisinart are undoubtedly necessary in today’s kitchens, but there is something special about cooks’ tools of the past. They represent the dedication to the art of simple, solid, and Southern cooking.


  1. Now & Forever ABCs (Granny) | Jaye Em Edgecliff

    […] Feel the Beat: Circa 1920s Egg Beater (thedailysouth.southernliving.com) […]

    July 19, 2013 at 1:09 pm
  2. Betty Burgess

    Love this post! I remember seeing one of these in my grandmother’s kitchen as well. Instead of saying that the beater is ergonomically correct, you might say that it is absolutely “egg-onomically” correct (:

    Betty Burgess Auburn, AL

    Sent from my iPad

    July 19, 2013 at 12:10 pm

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