Cooking tongs comprise a flat slice portion (1) and a dished portion (2) mounted on elongate arms (3, 4) with a spring hinge (5) therebetween biasing the portions to a spaced apart position. The dished portion comprises a forward edge which is substantially straight, when viewed in plan, a concave part (9) adapted to accommodate the yolk portion of a frying egg, and a periphery (8) around said concave part lying in a single plane. The portions are mounted on the respective arms in such a manner as to permit the flat surface to engage the flat slice portion uniformly when the portions are pressed together, whereby to engage the white of said egg around the yolk, in use.