1 of 1 people found the following review helpful
Better for quails, or bantams eggs, small ones anyway,
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This review is from: Kitchen Craft Master Class Deluxe Stainless Steel Egg Slicer (Kitchen & Home)
Well made, robust, efficient, delivering very tidy slices of hard boiled eggs, maybe mushrooms too or mozzarella. A professional piece of kitchen kit, living close at hand in the drawer, I feel we will be happy companions for a long time...
When cooking eggs for salads they should not be too fresh. Mostly because their shells will cling on and lumps of egg white will come away, leaving a pock marked egg. After boiling them for seven to ten minutes, according to size, quickly cool them down again by sitting them in a bowl of ice or under the cold tap. This stops the dreaded sulphurous green/black tinged ring so reminiscent of school dinnertime. I read that if you need to use very fresh eggs straight from the clucking hen then steam them instead for 20 minutes. This make them easier to peel.
After using this for a while I found that it does not work so well for large eggs. The receptacle for the egg is not generous enough and they tend to squash flat.
But yes, it plays a tune!