A popular technological advance in American kitchens, the Dover egg beater, also used for whipping cream or making mayonnaise dressing as well as beating eggs, replaced various other techniques for whipping egg whites.

The beater was composed of wire blades attached to two small, cogged wheels. These cogs fit the cogs of a larger wheel turned by a handle, known as the "wheel and axle construction". One rotation of this handle resulted in five rotations of the wire blades.

The Dover Egg beater produced a fine close texture because it was not lifted from the mixture while operating and therefore beats less air in than other types of eggbeaters.