Man, I love hard-boiled eggs. I typically hard-boil a dozen eggs a week, and eat them as part of my lunches and after workouts. Usually, I eat only the whites, and toss the yolks into the trash, along with the shells, but every once in a while, I’ll eat one whole egg in addition to 2 or 3 more whites. Egg whites are an excellent source of protein, are fat-free, and low in calories.
So I was very excited to get my hands on an infomercial product that promised to make hard-boiled eggs a snap to make. The product is called Eggies, and here’s the commercial, in case you haven’t seen it (I’ve seen it roughly 2,500 times):
I can’t divulge where I got the Eggies, but I’m happy that I didn’t pay for them (and, no, I didn’t shoplift them). I don’t think that hard-boiling eggs is a particularly difficult proposition, and I’ve never been nearly as flustered as the women at the beginning of the commercial, but I’m all for kitchen shortcuts. And, well, I love informercial products. I’m in!
Eggies are individual vessels that allow you to hard-boil eggs without the shell. Each box comes with 6 Eggies. Each Eggie has four parts:
Clockwise on the plate, from the top: the bottom half, the collar that secures the bottom and top halves, the top half, and the lid. On the left is the BONUS egg separator, if you just wanted whites and no yolks (or yolks and no whites, for that matter). It wouldn’t be an infomercial product without a BONUS gift if you act now! (The YouTube video above features a different bonus gift for some reason)
All the prep work already had me a little weary. Really? 24 pieces needed to make 6 hard-boiled eggs? Plus, 12 of those pieces had to be coated with non-stick spray, and you’re supposed to spray a paper towel and wipe them down instead of directly spraying the Eggies. After doing all that, it was (finally) time to start cracking eggs! You snap a top half to a bottom half, and secure them together with a collar. Then, you crack an egg through the hole in the top, and screw on a lid. Here’s one Eggie, ready to go:
For my first half dozen, I did two whole eggs, two egg whites, and 2 egg whites with some added Mrs. Dash Tomato Basil Garlic blend, which is my favorite seasoning of the moment. Here are all 6 Eggies in a pot, ready to go:
You need enough liquid in the pot so the Eggies float, and you’re not supposed to add them directly to boiling water. You’re supposed to fill the pot with warm tap water, and bring the water to a boil with the Eggies already immersed. And how long to are you supposed to cook them? Included is a nearly-full-page reference chart, because the times vary based on size of egg and how you want it cooked:
Ugh, that’s a big chart. And I had some whole eggs and some whites, so my first batch had a couple different cooking times. I pulled the egg whites out after 6 or 7 minutes, and kept the whole eggs in a little longer. You’re supposed to let them sit for at least 3 minutes to let them cool before releasing them from the Eggies, but I transferred them to a bowl of ice water to speed that process up. It turns out I didn’t use enough cooking spray – they didn’t come out as quickly as they do in the commercial. I had to loosen them a little bit with a spoon:
Here’s what a finished Eggie looks like (this was a white; the whole eggs are bigger). It’s a little strange to hold an hard-boiled egg that’s a different shape than an egg:
And a plate full of finished Eggies:
And they tasted like hard-boiled eggs. Success!
Here’s my problem with Eggies: I can peel a hard-boiled egg in the same amount of time it takes to prepare a Eggie. I don’t think it’s actually a time-saver. But it could be a time-saver if used a different way…. so that’s why I quickly washed all my Eggies and prepped them again for a second experiment: how would they do with liquid egg whites?
Each Eggie can hold 1/4 cup of egg substitute, so I filled them up, added seasoning to them, and put them back in the pot. I discovered that one of the collars already had trouble keeping the Eggie together, and sure enough, it started leaking as it boiled. Great – is one of my Eggies already broken? When I came back to fish the cooked egg whites out and transfer them to the ice bath, this is what I found: a cobweb of leaked, cooked egg whites across the top of the pot:
The Eggie that leaked didn’t look so pretty (it’s the one that’s not on the plate), but the other five turned out wonderfully:
I loved these! I’m so accustomed to breaking open a hard-boiled egg to fish out a yolk before I eat it, and with these, I don’t have to. It’s an easy way to portion out individual servings of egg whites from a carton, and I also like that I can add seasoning beforehand, although it’s a shame that the seasonings I used all float to the top.
My final verdict? I’d use them again with liquid egg whites from a carton, but they’re just not worth it for hard-boiling actual eggs.
Before I wrap this up, A quickie weight loss chart update:
I weighed myself over the weekend, and I’m DOWN ONE POUND for the month of February! Moving in the right direction. Here’s my chart:
Keep it up, David!