What is an egg whisk called? Exploring the different names and types

November 29, 2025 •

4 min read

While most people recognize the utensil, a surprising number of home cooks are unsure what an egg whisk is called. This simple but versatile kitchen tool, used for blending, whipping, and incorporating air into ingredients, is known by several different names, depending on its specific design and function.

Quick Summary

This article explores the various names and types of whisks, such as the balloon whisk, French whisk, and flat whisk. Learn how each style is designed for specific tasks, from whipping eggs and cream to creating smooth sauces and batters.

Key Points

Multiple Names: A whisk can also be called an eggbeater or whip, depending on its specific function and regional terminology.
Balloon Whisk: This common, bulbous whisk is ideal for maximum aeration when whipping egg whites or cream.
French Whisk: With a narrower shape and stiffer wires, the French whisk is best for sauces and mixing in deep pots.
Flat Whisk: This style is perfect for blending ingredients and scraping the corners of shallow pans, making it a great tool for gravies and sauces.
Ball Whisk: Featuring separate wires with small balls, this whisk is effective for scrambling eggs in a skillet and reaching tight corners.
Danish Dough Whisk: A specialized tool with coiled loops designed for efficiently mixing heavy batters and sticky doughs.
Material Matters: Silicone-coated whisks are recommended for nonstick cookware to prevent scratches.
Consider Your Needs: The best whisk depends on the task; a balloon whisk is a great all-purpose choice, while other types excel at specific jobs.

Common Names for a Whisk

While 'whisk' is the most widely used term, the utensil can go by several other names, often determined by regional dialect, specific function, or design variation. Some common alternatives include:

Eggbeater: A term often used to describe both manual and crank-operated versions of the whisk. The hand-cranked rotary eggbeater was once a kitchen staple and is still found in many homes today.
Whip: This name is frequently used in professional culinary settings and is sometimes interchangeable with 'whisk'. The term emphasizes the whipping motion used to incorporate air into ingredients.
Mixer: While a broader term, 'mixer' can refer to a whisk, especially when discussing kitchen gadgets used for blending ingredients.
Blender: Similar to mixer, 'blender' can also be used, though it more commonly refers to electric blenders.
Whisker: A less common but still recognized term, particularly in some online discussions and product descriptions.

Types of Whisks and Their Specific Uses

Understanding the different names for a whisk often requires a look at its various forms. Each type is designed for a specific purpose, which influences its common name.

The Balloon Whisk

The balloon whisk is the most common and recognizable type, known for its wide, round, bulbous shape. Its name comes from the large, open space within the wires, which makes it excellent for incorporating a maximum amount of air into a mixture.

Best for: Beating egg whites for meringue or soufflés, whipping cream, and mixing light batters. Its shape allows it to scrape the sides of a round mixing bowl efficiently.

The French Whisk

With a more narrow, cylindrical shape and stiffer wires than a balloon whisk, the French whisk is built for more controlled mixing. The tapered profile allows it to reach the corners of deeper, narrower pots and pans.

Best for: Emulsifying sauces like hollandaise, stirring gravies, and mixing custards over heat. Its stiffer wires make it suitable for thicker mixtures.

The Flat Whisk (or Roux Whisk)

As its name suggests, this whisk has a flattened head. The wires are arranged in a single plane, which makes it ideal for use in shallow pans.

Best for: Blending roux for gravy, scraping the bottom of a pan to deglaze, and making pan sauces.

The Ball Whisk

Instead of wire loops, a ball whisk features multiple stiff, separate wires that end in small, metal or silicone balls. This unique design allows the wires to agitate ingredients more effectively from different angles.

Best for: Whisking ingredients in bowls with sharp corners, scrambling eggs directly in a skillet, and for smooth mixing of dry ingredients. Silicone versions are safe for non-stick cookware.

The Dough Whisk

Also known as a Danish dough whisk, this tool has a circular, coiled wire head designed for combining heavy, sticky batters and doughs. It is less for aerating and more for efficiently incorporating ingredients with minimal overworking.

Best for: Making breads, pastries, and other thick doughs.

Comparison of Whisk Types


Feature	Balloon Whisk	French Whisk	Flat Whisk	Ball Whisk	Dough Whisk
Shape	Wide, bulbous	Narrow, cylindrical	Flat, planar	Separate wires with balls	Coiled loops
Best For	Aerating, whipping cream, egg whites	Sauces, custards, deep pots	Sauces in shallow pans, roux	Scrambling eggs, tight corners	Heavy batters, sticky doughs
Wire Flexibility	Flexible	Stiff	Stiff to medium	Stiff	Very stiff
Aeration Ability	Excellent	Good	Poor	Good	Poor
Cleaning Ease	Can be difficult	Can be difficult	Easy	Very easy	Easy

How to Choose the Right Whisk

With so many different types, selecting the right whisk depends on your specific needs.

For all-purpose home cooking: A medium-sized balloon whisk is a great starting point, as it handles most tasks, from scrambling eggs to whipping cream.
If you cook with nonstick cookware: Opt for a whisk with silicone-coated wires to protect the surface of your pots and pans.
For sauces and gravies: A flat whisk will prove invaluable for scraping the corners of your pans and ensuring a lump-free sauce.
For baking thick doughs: A Danish dough whisk is the most efficient tool for incorporating heavy, sticky ingredients without overworking the mixture.

Conclusion

The simple act of asking, "what is an egg whisk called?" reveals a world of specialized kitchen tools. While 'whisk' and 'eggbeater' are common names, the best term often depends on the specific function and design. From the versatile balloon whisk to the specialized dough whisk, each variation serves a unique purpose in the kitchen, helping home cooks and professional chefs achieve culinary perfection. By understanding the different names and types, you can choose the ideal tool to blend, whip, and mix your ingredients with precision. For more detailed information on the history and various kitchen tools, you can refer to sources like MasterClass.

Frequently Asked Questions

An egg whisk is primarily used to blend, mix, and aerate ingredients, such as eggs, cream, or light batters. The wires or coils are designed to incorporate air quickly, which helps in achieving a light and fluffy texture.

The term 'eggbeater' can refer to a traditional whisk, but it often specifically describes a hand-cranked, rotary tool with blades used for beating eggs. In many contexts, however, it is used interchangeably with 'whisk'.

A balloon whisk is best for incorporating a large volume of air into mixtures, such as egg whites for meringue or whipping cream. Its wide, bulbous shape is ideal for use in rounded mixing bowls.

Use a French whisk when you need to mix in a deep, narrow pot, such as when making sauces, custards, or gravies. Its long, tapered shape and stiffer wires provide more control and are effective for heavier mixtures.

A flat whisk, or roux whisk, is used for stirring in shallow pans and scraping the bottom to prevent ingredients from sticking. It is perfect for making roux, gravies, and pan sauces.

Neither is inherently better, but each has specific advantages. Silicone whisks are ideal for nonstick cookware as they won't cause scratches. Metal whisks, typically stainless steel, are more durable and often provide better aeration, but they can damage delicate surfaces.

For scrambling eggs, a ball whisk or a mini whisk can be very effective. A ball whisk’s individual wires agitate the mixture well, even in a skillet, while a mini whisk is perfect for handling smaller quantities in a cup or small bowl.