I have scoops that I bought from a restaurant supply store about 20 years ago (they called them "dishers"), that are still going strong. I use them for baking, ice cream, portioning servings of food, and making truffles. One of them is an oval shape that I use to make buttercream Easter eggs. It contains the perfect amount of batter to fill my egg-shaped cakelet pan, and makes a pretty presentation for egg, tuna or chicken salad.

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