This is a whisk, and this is what we know to be a whisk. This one is supposed to give you more control and aeration. So let’s whisk up some eggs to crush the yolk. It did a pretty good job. Okay. After a while, I guess it does whisk pretty well. It’s not splattering as much as it would with this whisk. I guess eggs don’t really splatter that much, either. We don’t have a clear winner, but a big selling point for this whisk was that it can aerate and whip up cream, add a sprinkling of sugar and vanilla extract. In terms of incorporating air. Actually, I’m starting to see a lot of bubbles. The cream is sort of thickening up. Let’s see how this whisk does. I don’t feel like I get as much coverage. I can see how much more flimsy it is with this one. I can’t believe it. It worked. You guys know how much I love matcha. I did not sift my matcha. I’m still seeing clumps on the side. Moment of truth. Do we have any clumps? Oh, we do have clumps. Eight out of ten.