An improved culinary device featuring a handle, a chamber that can receive fluid such as a sauce, a component for dispensing the fluid, and a component for measuring the fluid. The device features a head, which is meant to contact a portion of food.

It is an object of this invention to provide an improved culinary device. The device has a handle, a chamber that can receive fluid such as a sauce, a means of dispensing the fluid, and a means of measuring the fluid. The device features a head, which is meant to contact a portion of food.

A basting cooking utensil that temporarily attaches over the top edge of a pan used to cook an egg. The utensil includes a compound curved handle with a basin attached or formed at its distal end configured to hold a small quantity of a hot oil or butter. Mounted or formed at the handle's mid-section is pan edge resting structure that engages the pan's top edge and temporarily holds the handle upright against the pan's side wall. The basin is rotated along its longitudinally axis so the first lateral edge is tilted downward and rests against the bottom surface of the pan when the handle is aligned vertically and tilted slightly laterally over the side of the pan. When the handle is held vertically, the opposite second lateral edge is elevated and tilted upward and easily scoop hot oil or butter from the pan.