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Eggsploder

 Now, even your Grandmother can suck eggs.
 
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Boil egg and rinse in cold water. Place it in the cushioned Eggsploder cup and tightly screw on the lid. Push down the needle shaft until its rubber gasket makes contact with the shell inside.

Pump the lever (like on a caulking gun) three or four times to evacuate the egg cup. When the correct partial vacuum is achieved, the hollow needle is spring-snapped forward, puncturing the shell and membrane, allowing air at atmospheric pressure to enter and burst the shell.

Remove the shell-less egg and enjoy. Not to be used with raw eggs.

—FarmerJohn, May 29 2004

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       The best you could hope for would be a crack, that is, if it wasn't already.
—ldischler, May 29 2004
   

       round end or pointy end?
—po, May 29 2004
   

       Sounds complicated and I have the same concern as [Idischler]. If you want a nicely peeled egg take a stainless steel spoon and dip the cooked egg into concentrated hydro-chloric acid to dissolve the shell. If you only dip it in half way you get a nice smooth edge on the remaining shell that will amaze your guests.   

       Kids will have hours of fun etching patterns onto eggs, furniture and themselves, very educational.
—kbecker, May 29 2004
   

       yes for the insanity of eggsploding the eggs   

       maybe you should call it the eggsploder
—DesertFox, May 29 2004
   

       [ld & kb] Maybe if it's boiled in vinegar to soften the shell.   

       [po] The rounded, pointy end.   

       [D-Fox] I shall, thanx.
—FarmerJohn, May 29 2004
   

       Your welcome.
—DesertFox, May 29 2004
   

       Use vinegar to completely dissolve the shell. And actually, you don't even need to boil it first. The egg membrane holds it together, giving you a bizarre, soft thing--an unshelled, unboiled egg. Then you can boil it afterwards. You could put it in a little box and make a cubical boiled egg.
—ldischler, May 29 2004
   

       FJ, you need to choose you know! its either roundy or pointy - you cannot have your egg and eat it!
—po, May 29 2004
   

       It's good you came 'round to point that out.
—FarmerJohn, May 29 2004
   

       And what eggsactly, would the desired pressure be before the eggsplosion occurs... by the way, I think this would work surprisingly well, but I think that if you do it while the egg is still hot it will work better.   

       Eggs and croissants for everyone!
—zigness, May 29 2004
   


 

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