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Egg Slicer?

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I've just now broken the wires on yet another egg slicer. Yeah, I know it's a unitasker but when I have a bunch of eggs to cut up there's nothing that does the job better. Does anyone have a brand to share with me that will hold up over time?

And yeah, I did search the previous threads and didn't find a recommendation.

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  1. I bought one at Bed, Bath & Beyond at least ten years ago. It is made entirely of metal, it must be stainless steel as I have put in the dishwasher many times, and it still looks new. The name on it is AMCO Houseworks. It's really heavy, probably weighs a pound. It not only slices, it also makes wedges. I slice mushrooms with it, as well as eggs. In my opinion, it's an excellent tool. I hope you're able to find one. If I remember correctly, it cost about $15.00, which seems like a lot, but you do get what you pay for!

    9 Replies
      1. re: HillJ

        Thanks to both of you. I'll check BB&B soon. Right after I riffle through the junk mail to see if I have any of their coupons on hand!

        1. re: HillJ

          HillJ-

          I bought that same style -- but with some black plastic parts instead of all metal -- from Williams-Sonoma. It had a broken wire within 25 uses. :-/

          1. re: Peter

            Bum item and I hope you replaced it for a full refund to WS, Peter.

            I've had my metal version for years. I also own this slicer and use it for all sorts of food items, including eggs:
            http://www.amazon.com/Kuchenprofi-Moz...

          2. re: HillJ

            I got an egg slicer that looks just like the one in the Amazon link above at least five years ago. It was a gift and came from Williams Sonoma. It's like a tough little truck parked in the gadget drawer; it's all metal, weighs a ton and has been a joy to use. The link to the Amazon product includes complaints about broken wires, but I haven't had a speck of trouble.

            1. re: HillJ

              I bought the plastic version of this egg slicer (AMCO) and the wire broke ON THE FIRST USE. Horrible product quality IMO.

              1. re: meadandale

                Wow fellow hounds sorry to hear that. Well, the metal version has worked like a champ for me for years. I hope all of you who had trouble with the plastic version returned it for a full refund.

                1. re: meadandale

                  That's because it was plastic! I've had the all metal one for at least 10 years and it's like new.

                  1. re: jacquelyncoffey

                    The plastic didn't break...the wire did. The same wire in the metal version.

            2. If you're only making egg salad or potato salad, a pastry cutter works just as well...as does a box grater.....

              1 Reply
              1. re: KSlink

                Unfortunately, that's not all I'm doing. I usually do grate mine for egg salad as I like the texture.

              2. You may want to try your restaurant supply store. They'll typically be heavier duty and cheaper than store-bought ones.

                1 Reply
                1. re: 1POINT21GW

                  "You may want to try your restaurant supply store"

                  +1 They are usually much heavier and well worth the extra few bucks.

                  TJ

                2. I'm wondering if you could use a butter slicer, so it would be a multi-tasker. Could slice cheese too, I suppose.

                  1. I can't personally recommend this one but a 5 year warranty is pretty impressive.

                    http://www.amazon.com/Harold-Import-C...

                    2 Replies
                    1. re: SanityRemoved

                      I can personally recommend that one..It is the ONLY one worth using. To the person commenting on buying the restaurant supply version, they are bigger $5 garbage. Westmark as being sold by Harold Imports or buy a few other companies is the best one on the market. I have been selling them for years..

                      1. re: RudysEquipment_Supplies

                        Thanks. I haven't gotten one yet so this is now in my Amazon cart.

                    2. I use my Grandmother's egg slicer that was old-looking in 1950. Wire on an aluminum frame. Worth your grabbing if you see something like it in a thrift store.

                      1 Reply
                      1. re: shallots

                        I agree. I have an aluminum one from a company called Progressus W Germany. Its from the sixty and is going strong. Picked up at a yard sale for a quarter years ago.

                      2. I think I bought mine at Bed, Bath, and Beyond as well---probably four or five years ago. It's all-metal, quite heavy, and labeled Hoffritz. It's served me well for eggs, mushrooms, and I think strawberries once or twice.

                        On another note, I'm interested to learn from this thread that other people grate eggs for egg salad. I thought I was the only one that did that!

                        3 Replies
                        1. re: Cliocooks

                          Cliocooks, this last recipe I made was for a deviled egg dip and I put half the whites (the small parts) and all of the yolks in the food processor along with the typical deviled egg ingredients. Then I sliced/chopped the larger pieces of yolk to mix in after the other was mixed. It actually made the best egg salad I think I've ever made.

                          For years there was a small deli counter in a convenience store near my job. They had some outstanding food - most particularly their egg salad sandwiches. Fried chicken, too, but that's another story. Anyway, over the years, I have tried to replicate their egg salad by grating the eggs. I got close. It wasn't until I did the above method that I nailed it. I'm so excited to have found their secret.

                          1. re: Leepa

                            Thanks, Leepa, I may try that next time. I'm trying to visualize what you ended up with. Mostly smooth, with some larger bits of white to give texture? I like the grated because it's fairly smooth, and pretty much what my mother made, though she chopped the eggs by hand. I tend not to like the kind of egg salad restaurants often make, with big (1/2-inch) pieces of egg in a liquidy base.

                            1. re: Cliocooks

                              The recipe (with photo) is here. My chunks weren't quite as chunky.

                              http://thecuttingedgeofordinary.blogs...