I have since become enchanted with two culinary devices: french butter dishes and egg coddlers. A french butter dish, which I have actually wanted for quite a while now, is a piece of pottery that holds butter and keeps it fresh outside of the refrigerator (thus keeping it soft and spreadable). It is still mysterious to me how exactly it works, but somehow, creating a seal with water, it keeps air out and thus prevents spoilage.
The latter artifact — the egg coddler — I discovered in an antique shopping expedition last weekend. Whilst perusing an antique shop that also sold many British foods and goods, I saw a pair of these adorable wonders. Apparently, you break an egg into the cups, close it, and drop it into boiling water, thus cooking (“coddling”) your eggs. You then eat the egg with condiments (like cream?). It sounded quite intriguing (although, I’m sure at least half of my enchantment has to do with the name — “coddling” my eggs just sounds absolutely precious). Unfortunately, the pair of egg coddlers I saw in the shop cost over $90 (which I found obscene), but I have since found more plain ones online for much less.