I don’t usually buy any of those “as seen on TV” products, but I decided it might be a good idea to try Eggletts, which are silicone cups designed to cook eggs without dealing with the shells. Simply crack the egg into the cup and place in boiling water to cook hard- or soft-boiled eggs, or add ingredients for omelette cups and such.
But what about the ooglie? You know, the little white squiggly things which hold eggs suspended in place inside the shell, known as the chalazae. I normally de-ooglie my eggs prior to cooking, which involves the precision of a surgeon, at least two kitchen utensils and the patience of Job to accomplish. Certainly no short order cook bothers excising two white squiggles out of every egg they crack open. And what about shells falling into your Egglette?
Just to be safe, I’ll crack my eggs into a custard cup first.
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