Hi Debbie! Our resident chocolate guru had a few ideas for you and would be happy to talk further on chat or by phone over on our Baker's Hotline. Thought one is that if the egg is too cold, it will cause the chocolate to set up too quickly and stick to the spoon. Thought two is that you could transfer the egg between two spoons (like when making a quesnel.) The third is to use your hands instead of spoons which is her preferred method, though if your hands run hot, this can be tricky. Lastly, she had an interesting idea to try out: use a plastic spoon instead of metal. She described it as when you cut a brownie with a metal knife, it gets all gummed up with brownie, fudgy bits. But if you use a plastic knife, it stays cleaner. We hope this helps! Annabelle@KAF

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