This is used to make tiny almost invisible holes in the air pocket end
of eggs. This relieves air pressure as the egg heats up when you hard
boil it. This is particularly good if it has invisible cracks which would
open under pressure and spew egg out into the water, or for keeping older
eggs with a large air pockets from exploding. It has no significant effect
on peelability.
The photo shows the most common form today. you press down on the egg and the needle comes up and punches the hole. You can also pierce eggs with a regular large needle, with some duct tape wrapped around the blunt end so you can get a grip on it, but the tool is less accident prone.
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This is a very useful device for removing eggs from hot water, securely and
without bringing along any hot water. It is also very useful for boosting
Tomatoes out of their scalding water to be quenched and peeled. I consider
it an almost essential kitchen tool.
Ones like in the photo just about impossible to find. The only such thing I found on the Internet looked too shallow to be secure. Fortunately the Wire Egg Separator shown below will work fine as an egg spoon.
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Slicing eggs with a knife is an exercise in frustration. The eggs stick to
the sides of the knife, the yolks smear and crumble, and the whites break.
The wires of this Egg Slicer have no sides to stick to. It cuts eggs
into slices or wedges without difficulty or mess. You can dice the egg by
using both cutters at once.
The photo example came from Bed Bath and Beyond, sometime around 2009 and seems no longer available, but Amazon lists at least one model that works just like this - most slicers do only slices. Accept only slicers with wires, not blades.
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Sometimes the Egg Slicer just doesn't cut the way you want, particularly
cutting in half lengthwise for stuffing, or cutting quarter wedges. This
photo shows my Egg Cutter. It was sold as an adjustable Cheese Slicer,
but I broke out all the adjusting parts. It slices eggs so very neatly, so
long as you keep the wire clean. The white pad is to hold the egg up
1/8 inch off the board so the wire will cut all the way through.
You can find very nice wire cheese slicers today that are all stainless steel, and unadjustable so you don't have to pry them apart like I did.
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An essential tool because many recipes call for the whites and yolk of the
eggs to be separated. Some suggest using your hand and letting the whites
run out through you fingers, but a tool is more convenient. They come in many
styles, but I recommend this wire one because it can also be used as an
Egg Scoop
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