The Eggstractor - Useful?
- J T Dec 15, 2006 11:12 PM
I've just received a device called "The Eggstractor" at the office White Elephant party. From what I can tell it removes the egg shell from a hard boiled egg. Is this product worth using in that role (I do like to eat hbe's, so if it works well I'll open it up and use it..)? Anyone can attest as to how well "The Eggstractor" works ?
The Food Network show "Ham on the Street" had people try to use the Eggstractor. It was highly amusing. Needless to say, it didn't work.
I had one a few years ago (gag gift) and couldn't get it to do anything. I sold it at a garage sale for a quarter. :)
Well, lets say hard boiled eggs do require a bit of technique to do correctly whether by hand or tool.
I say the trick is to get them as cold as possible using an ice bath a few hours before peeling. I actually got a neighbor's kid to peel his own egg. He said could not do that at home as if his life depended on it. His eyes bugged out when the shells almost fell off with little resistance.
Critical technique! - Do not allow a lower water gap or allow the ice to float. Oddly that acts as a warm zone. Drain water or add more ice accordingly. 1 hour may not be sufficent for peeling as the whites set up firmer as time goes on. 2 hours is a plenty.
Ok... I figured there would be a technical issue as some my assistants didn't get this the first time either. Their deviled eggs ended up being a flop because they didn't achieve the initial hypothermic shock needed to survive the peeling process.
Water gap: Water that stays at the bottom and contains no ice.
Ice floats generally because of densities, but aside from that, the water is warmer in that area. It is still considered "food safe" in temps but just not cold enough for the trick to work.
For the trick to work, ice must remain in contact with the bottom of a container and still have sufficient water to top off the ice. Perhaps it is easier to think of it a water and ice slurry to "shell shock" the eggs? ;-)
Diana- Refrigeration temps are too high (38F or 3C degrees) for the nearly freezing water (hypothermic) effect to work right. Refrigeration is also to slow, and could take days, for the shell to pull away easily from the whites.