Stainless Steel Egg Cracker Cutter Raw/Soft Hard Boiled Egg Shell Removal for Breakfast Kitchen Tool

This item doesn’t have suction at all. It doesn’t really give you a clear cutting circle either. I had to tap it 4 times before getting a light line and then it didn’t crack on the circle line whatsoever. Each time I tapped it harder and it didn’t seem to make a difference. I wouldn’t waste your money on this item at all. Falsely advertised.

very easy to use and works perfectly to crack eggs without creating fragments of egg shell; wonderful design; very functional stainless steel; fun, useful kitchen tool

The stainless steel egg cracker it was easy to use to open a raw or soft boiled egg. It is a fun gadget to use.

I think it just takes practice to get it to work well.

It works!

Simple to use.

The media could not be loaded.  I make soft-boiled eggs often, and cracking open the shell was always an adventure. Too had and you cracked the whole egg, too soft and you ended up with a million pieces of shells and if you’re serving a bunch of guests, they’ll all have different sized shell openings in which to dip their spoons.I started using the plunger-type cutter that you see in the attached photo and video. I thought that it was great and every egg came out perfectly, and evenly cut. That is, once I learned the technique after I ruined more than a few eggs in the process (they were still edible and yummy, but didn’t look very nice).I saw this, it looked different and simple, and thought “Why not”.Perhaps it is because I have years of practice with the plunger and I have an idea of how hard to hit the shell, that I cut the egg perfectly on my first try (which is on the video). I’m not sure if this cutter is more forgiving than the plunger type, but I cut a dozen eggs (I was making hard-boiled eggs for an egg salad that day) and all came out exactly as I hoped they would.This cuts a smaller diameter opening than the plunger, and I would prefer that it was a bit larger. We have “soft boiled egg spoons” which are made to fit into a small opening, but a bit more room would be helpful. The primary difference, besides the size, is that you hold this offset to the egg, i.e., you are trying to keep the cutters “cup” tightly onto the egg so that when the “ping” from the hammer occurs, the metal rim of the cup is solidly on the shell. You might need to play around a bit with this one since your leverage is off to the side whereas, with the plunger, you are solidly on top of the egg. Just make sure the cup is not wiggling on the egg, make sure that it is held tightly against the shell.One more thing: The pictures show it being used with one hand, and it looks as if you can hold the egg with your free hand: you cannot. You need both hands free to use this (or any other eggshell cutter) and I suggest that you keep egg cups on hand to stabilize the egg as you hold the cutter with one hand and pull on the lever with the other. Either that or have a friendly partner who will hold the egg for you.I know you didn’t ask but … if you want to make perfect hard-boiled and soft-boiled eggs, here’s the trick: Steam them. Use any type of steamer that you can find, such as this one https://www.amazon.com/dp/B00UZE3BFM or this type https://www.amazon.com/dp/B00WQR9N1M and add the eggs after the water boils and starts to steam. For soft boiled, I prefer 6 minutes, but anywhere from 5 to 8 will work. Start at 6 and see if you like that doneness. For hard-boiled, 14 minutes, no more, no less. Don’t believe all that you read about the age of the egg, about adding something to the water, about starting at ambient temperature, or anything else. It’s this simple. Your eggs will be perfectly done and, for hard-boiled eggs, the shell will peel off extremely easily and with no effort, 99% of the time, and the center will be perfectly done with no green around the edges. I learned this from Kenji Alt-Lopez, whose books you can buy here, and I suggest that you get this one: https://www.amazon.com/dp/0393081087. He has others that are more “cookbook” style but "The Food Lab" should be in everyone's kitchen. Curiously, btw, his instructions for soft and hard-boiled eggs are different in this book than I described above; he discovered this technique after this book was published.Enjoy.Review of: Stainless Steel Egg Cracker Cutter

When I ordered I had my doubts about this little gadget. It took a couple of tries to get the right height to lift the lever and it go. It works great. I use this so that I can make my own confetti eggs so it is perfect and the cut is clean without having to fish out any egg shell.