Marilyn, I finally used my new Eierschalensollbruchstellenverursacher...

R

richard-in-cincy

Well-known member
and it seems to not only cut the top but it is also seems to be compromising the integrity of the lower part of the shell that I'm scooping my soft-cooked egg out of. The old method where I took aimed and whacked the tip of the egg off left the shell structure intact. With the Eierschalensollbruchstellenverursacher, the shell was collapsing as I tried to eat my egg.

Did you find this too or am I guillotining it too hard?

I also did it with the egg in the ceramic egg cups, so it probably slammed the egg against the sides. I should try it in my hand and see how it does?

 
Try not picking the clacker ball up so high? Some of dose commercial. . .

eggshells can be weak! This looks like a thing that you could really geek-out on, like put marks up and down the slider so you can clack eggzakly the same the every time.

You just HAD to ask about this! I learned something new today, even though I didnt't want to!! smileys/smile.gif

 
Hi Richard. It's been a while since I used mine so I did a few tests. The first one

used a day-old (I am not kidding. Neighbor brought along eggs laid that morning from her Americana layer. It's pale blue shell is very fragile and I've notice often that the white is clear and the inside of the shell has a white film. Other times the whites are filmy and the shell is solid blue. I guess there's a formal name for that transition phase, but I call it "a fresh egg" and leave it at that.

Her shells are very fragile and a 3-minute egg cut but slightly shattered the rim below the cut. I had to pry off the top along the cut line but could still hold onto the shell to scoop out the insides with a spoon.

Test #2 was with a Trader Joe large white egg. I'm assuming it was NOT laid yesterday. That 3-minute also cut cleanly but again did not lift off. Running a thin knife about half way around let me lift it off.

See photo for my Eierschalensollbruchstellenverursacher version.
Well, as soon as I upload the photo.

PS: I Eierschalensollbruchstellenverursacher-ized mine while in the ceramic egg cup in the photo.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/egg.jpg

 
large German compound words look formidable to non-German speakers

but they're actually quite simple since that is part of the language, stringing words together until you get the new word that means exactly what you're saying.

So the components here are:
Eierschale--egg shell
sollbruchstellen--breaking point
verursacher--causing agent

Totally non-food related non-related story...

I'm sure you all are familiar with The Ohio State U. Marching Band's Script Ohio signature marching drill: They spell out Ohio to an old French military march (which Jeanette MacDonald belts out in "Maytime" see link at 1:51--"Le Regiment de Sambra et Meuse") and then the tuba player struts out to "Dot the I". They call this person the "I dotter". Which sounds exactly like "Eidotter" which means "Egg Yolk" in German. So every time I here someone talking about the I dotter, I always giggle. Stadium Announcer: "Today's Egg Yolk is a senior from Wapakoneta, Ohio..."etc.

 
Mine doesn't lift off like in the videos either...

the white is still stuck to the cut off part so I still have to take a knife to it to pry it off. I'll experiment with it cushioned in my hand (ouch that's hot) and also not lifting the Verursackerkugel up so high.

 
It seems like most of the videos are showing hard-boiled eggs, not soft. Also, they

aren't showing whether it's still hot (just boiled) or cold (in which case, the shell may have shrunk away from the egg portion, making the lifting away easier.)

Looks like more tests!

 
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