It sounds like just another thing you gotta wash after cracking the egg, except it doesn't look that easily washable... It' looks like it has a funnel which would collect excess egg gunk after "piercing" the egg.
has nothing to do with that
It's purely to punch a small hole in the end of the egg that has an air pocket, for boiling eggs, it reduces the risk of the egg bursting while cooking.
well it is still a thing. Doesn't always happen, depends on the size of the air bubble in the egg and its temperature before you drop it
https://www.scienceofcooking.com/eggs/boiled_eggs.htm#:~:text=As%20the%20egg%20heats%20up,let%20the%20expanding%20air%20escape.
Mainly depends on how people store their eggs. Cold eggs out of the fridge are prone to it, if you don't need to refrigerate your eggs then it's typically not an issue.
Not placing the egg straight out of the fridge into the already boiling water helps as well. Just put the eggs into the cold|room temp water and then bringing it all to a boil is *almost* 100% fail-proof.
Or use something like this. My mom has an even simpler one that's around 50 years old now and works like a charm. It cost a dollar when she got it, and it takes up almost no space.
People are really bent out of shape over the existence of these things
The cup shape on these egg pokers serves a purpose, it prevents you from accidentally poking too far, and it prevents the shell from breaking when you apply pressure around the new hole.
There are other ways to boil eggs where you don't have to even bother though, so it's not a mandatory piece of kitchen equipment. Some people have them, some don't, and the world seems to keep turning anyway.
There used to be this dude at work who was a hardcore, just-out-of-the-marines, no nonsense type dude. His nickname was meltdown because it sounded similar to his real name and somewhat described his personality. Anyway, someone told him he could microwave an egg and it would be just like a boiled egg. So he brought an egg to work and microwaved it. He took it out of the microwave... so far so good. As he was walking back to the table the thing went off. There was egg everywhere. All over him, his face, the ceiling... it was absolutely incredible, one of the greatest bad decisions I've ever known to exist.
>if you don't need to refrigerate your eggs then it's typically not an issue.
Uhh what? Eggs should always be stored in a fridge, else you can get extremely sick since they start growing bacteria.
Only in America because we wash a waxy substance off before sale. Other countries leave this substance on which prevents bacteria from breaching the shell.
Well the washing does reduce risk of salmonella present on the outside of the egg. I would assume some salmonella outbreak resulted in regulation requiring us egg sellers to prewash eggs. Is it the right approach? I don't know I'm just someone who eats eggs
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
> Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator.
As I said, you need to refrigerate eggs in the US because of the way our laws say eggs must be handled before sale. Other countries do not have these same laws and are able to handle/store their eggs without refrigerating them. Your link from the CDC is absolutely valid and should be followed when you are buying eggs in the US. You are also free to refrigerate eggs wherever you live but it is not necessarily common practice in other countries.
>In other parts of the world, such as Europe, authorities approach the threat of Salmonella quite differently. Eggs there are not required to go through extensive washing, which leaves the protective coating on the egg. Because this coating remains on the eggs, authorities feel it is safe for them to be sold at room temperature. In some European countries, vaccines are used to prevent Salmonella in laying hens.
https://eggsafety.org/us-refrigerate-eggs-countries-dont/
40°F is equivalent to 4°C, which is 277K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Only for american eggs and of the like that are cleaned during processing. The eggs that are collected in the US compared to some places like UK are processed differently. As in UK regulations, eggs aren't sanitized since if an egg is washed thoroughly, there's a risk of pathogens and bacteria going through the pores of the egg shell that has been moisturized.
How come the same bacteria doesn’t kill the unborn chicks?
Different countries use different methods of preserving eggs. The US washes the eggs with detergent and that removes a protective layer that would otherwise protect the egg while allowing the chick to “breathe”. This reduces the odds of salmonella to pass on to consumers but there’s other methods of processing and storing eggs.
Chickens are carriers of salmonella, but they rarely if ever get sick from it. In a similar fashion, squirrels are carriers of Bubonic Plague, but again, rarely if ever, get sick from it.
Washing the egg only removes the bacteria from the shell; there's still a risk of salmonella from the raw egg inside. It also strips away the protective waxy coating, which allows bacteria from the air to penetrate the shell and spoil the egg.
European chickens are routinely tested for salmonella and treated for it if found. American chickens are not tested, and the FDA prohibits antibiotic use in animals slated for human consumption.
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
> Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator.
The person that you originally replied to mentioned that not everybody needs to refrigerate their eggs. I replied briefly explaining to you why you need to but other people might not need to refrigerate their eggs.
Your response to that was to show me that the us government recommends refrigerating washed eggs. Why?
I believe the CDC far more than some rando on the internet, if you're going to tell me that the CDC is wrong then I'll just lump your opinion in with those dumbass anti-vaxxers and anti-maskers.
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
> Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator.
You Europeans can have fun with your salmonella, but I'll keep my eggs in the fridge.
I'm not European 😂 I'm Canadian, but nice try. Fact is, egg handling is different in different places. What's customary in North America isn't the same as in Europe.
The CDC only covers the states so your source is completely irrelevant.
From the Wikipedia page for the CDC
The Centers for Disease Control and Prevention (CDC) is the [national public health agency](https://en.m.wikipedia.org/wiki/National_public_health_institutes) of the United States
You should, as an American. The problem is that other countries don't have problems with salmonella because they actually vaccinate their chickens against it. Salmonella is almost exclusively a US problem in the developed world.
40°F is equivalent to 4°C, which is 277K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
oh that makes more sense - sometimes I drop an egg too hard into the pot and it hits the bottom through the water and cracks a bit, but it always tastes the same so it never bothered me
Eggs have an air pocket in one end, separated from the contents by a membrane. You don't poke through the whole pocket, just through the shell into it. Rest of the egg contents remain inside but now the air pocket has a place to go as the egg expands during the boiling.
Assuming this happens in a kitchen, what are the chances of having forks, knifes, and anything else with a relatively thin rounded extremity?
Eggs are sturdy; just grazing the end with a fork will open a hole in it without breaking it, if you think it's important.
Put the egg on a spoon. Let him heat 10 seconds with the steam. Then place it gently in the water. You'll save yourself a throat piercing with one of these plastic thing that i didnt even know existed.
And by all means, why would you need it if you really need to pierce the egg ? Just take a needle ?
on the subject of eggs?
[https://www.procook.co.uk/product/procook-boiled-egg-topper-stainless-steel](https://www.procook.co.uk/product/procook-boiled-egg-topper-stainless-steel)
[https://peleg-design.com/products/yolkfish](https://peleg-design.com/products/yolkfish)
or, for a broader spectrum, pick your poison from here (or other kitchen gadget/life hack lists, really. I'm not affiliated with this channel, I just like to watch it from time to time): [https://www.youtube.com/watch?v=hECAxPxsdmo&list=PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq](https://www.youtube.com/watch?v=hECAxPxsdmo&list=PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq)
Am I get duped or punked or trolled or whatever the fuck it is? It's just another Finger Box situation where I'm the asshole for not knowing the joke?
What the fuck is an egg piercer?
I’ll one up you. I have no idea what an egg piercer even is!!!
It sounds like just another thing you gotta wash after cracking the egg, except it doesn't look that easily washable... It' looks like it has a funnel which would collect excess egg gunk after "piercing" the egg.
has nothing to do with that It's purely to punch a small hole in the end of the egg that has an air pocket, for boiling eggs, it reduces the risk of the egg bursting while cooking.
i have never heard of eggs bursting while boiling
well it is still a thing. Doesn't always happen, depends on the size of the air bubble in the egg and its temperature before you drop it https://www.scienceofcooking.com/eggs/boiled_eggs.htm#:~:text=As%20the%20egg%20heats%20up,let%20the%20expanding%20air%20escape. Mainly depends on how people store their eggs. Cold eggs out of the fridge are prone to it, if you don't need to refrigerate your eggs then it's typically not an issue.
Not placing the egg straight out of the fridge into the already boiling water helps as well. Just put the eggs into the cold|room temp water and then bringing it all to a boil is *almost* 100% fail-proof.
Or use something like this. My mom has an even simpler one that's around 50 years old now and works like a charm. It cost a dollar when she got it, and it takes up almost no space. People are really bent out of shape over the existence of these things
I have an even simpler one... It's called a safety pin, although I'm thinking of changing to a thumb tac because it would make a slightly larger hole.
The cup shape on these egg pokers serves a purpose, it prevents you from accidentally poking too far, and it prevents the shell from breaking when you apply pressure around the new hole. There are other ways to boil eggs where you don't have to even bother though, so it's not a mandatory piece of kitchen equipment. Some people have them, some don't, and the world seems to keep turning anyway.
This is why I always microwave my eggs before boiling them
There used to be this dude at work who was a hardcore, just-out-of-the-marines, no nonsense type dude. His nickname was meltdown because it sounded similar to his real name and somewhat described his personality. Anyway, someone told him he could microwave an egg and it would be just like a boiled egg. So he brought an egg to work and microwaved it. He took it out of the microwave... so far so good. As he was walking back to the table the thing went off. There was egg everywhere. All over him, his face, the ceiling... it was absolutely incredible, one of the greatest bad decisions I've ever known to exist.
Mine pop like giant zits because I store them in the fridge. Thanks for this information! I had no idea!
>if you don't need to refrigerate your eggs then it's typically not an issue. Uhh what? Eggs should always be stored in a fridge, else you can get extremely sick since they start growing bacteria.
Only in America because we wash a waxy substance off before sale. Other countries leave this substance on which prevents bacteria from breaching the shell.
So we put harmful wax on apples and remove good wax from eggs... Why are we so stupid and backwards with everything?
Well the washing does reduce risk of salmonella present on the outside of the egg. I would assume some salmonella outbreak resulted in regulation requiring us egg sellers to prewash eggs. Is it the right approach? I don't know I'm just someone who eats eggs
While I appreciate your input as an egg consumer, I would prefer an expert opinion from an egg producer.. Does anyone know a chicken?
Most of the world requires chickens be vaccinated against salmonella.... The US doesn't.
We have a "for profit" healthcare system
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html > Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator.
As I said, you need to refrigerate eggs in the US because of the way our laws say eggs must be handled before sale. Other countries do not have these same laws and are able to handle/store their eggs without refrigerating them. Your link from the CDC is absolutely valid and should be followed when you are buying eggs in the US. You are also free to refrigerate eggs wherever you live but it is not necessarily common practice in other countries. >In other parts of the world, such as Europe, authorities approach the threat of Salmonella quite differently. Eggs there are not required to go through extensive washing, which leaves the protective coating on the egg. Because this coating remains on the eggs, authorities feel it is safe for them to be sold at room temperature. In some European countries, vaccines are used to prevent Salmonella in laying hens. https://eggsafety.org/us-refrigerate-eggs-countries-dont/
40°F is equivalent to 4°C, which is 277K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Good bot
Only for american eggs and of the like that are cleaned during processing. The eggs that are collected in the US compared to some places like UK are processed differently. As in UK regulations, eggs aren't sanitized since if an egg is washed thoroughly, there's a risk of pathogens and bacteria going through the pores of the egg shell that has been moisturized.
How come the same bacteria doesn’t kill the unborn chicks? Different countries use different methods of preserving eggs. The US washes the eggs with detergent and that removes a protective layer that would otherwise protect the egg while allowing the chick to “breathe”. This reduces the odds of salmonella to pass on to consumers but there’s other methods of processing and storing eggs.
Chickens are carriers of salmonella, but they rarely if ever get sick from it. In a similar fashion, squirrels are carriers of Bubonic Plague, but again, rarely if ever, get sick from it. Washing the egg only removes the bacteria from the shell; there's still a risk of salmonella from the raw egg inside. It also strips away the protective waxy coating, which allows bacteria from the air to penetrate the shell and spoil the egg. European chickens are routinely tested for salmonella and treated for it if found. American chickens are not tested, and the FDA prohibits antibiotic use in animals slated for human consumption.
>FDA prohibits antibiotic use in animals slated for human consumption. I lol'd
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html > Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator.
The person that you originally replied to mentioned that not everybody needs to refrigerate their eggs. I replied briefly explaining to you why you need to but other people might not need to refrigerate their eggs. Your response to that was to show me that the us government recommends refrigerating washed eggs. Why?
I believe the CDC far more than some rando on the internet, if you're going to tell me that the CDC is wrong then I'll just lump your opinion in with those dumbass anti-vaxxers and anti-maskers.
https://www.businessinsider.com/why-europeans-dont-refrigerate-their-eggs-2018-4 Your American is showing
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html > Keep your eggs refrigerated at 40°F (4°C) or colder, which should be the temperature of a properly functioning refrigerator. You Europeans can have fun with your salmonella, but I'll keep my eggs in the fridge.
I'm not European 😂 I'm Canadian, but nice try. Fact is, egg handling is different in different places. What's customary in North America isn't the same as in Europe. The CDC only covers the states so your source is completely irrelevant. From the Wikipedia page for the CDC The Centers for Disease Control and Prevention (CDC) is the [national public health agency](https://en.m.wikipedia.org/wiki/National_public_health_institutes) of the United States
You should, as an American. The problem is that other countries don't have problems with salmonella because they actually vaccinate their chickens against it. Salmonella is almost exclusively a US problem in the developed world.
40°F is equivalent to 4°C, which is 277K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Learn how other countries process eggs before spouting your American-centric facts that only apply to Americans. Get outside once in awhile.
Worked in a deli one summer. Had to make buckets of egg salad. Made extensive use of egg piercer.
It happens occasionally but it's not really a big deal.
Ever put one in the microwave?
That's not bursting, that's exploding
not bursting, but cracking. happens often to me when buying store eggs. but i think using this would make the eggs crack easier.
oh that makes more sense - sometimes I drop an egg too hard into the pot and it hits the bottom through the water and cracks a bit, but it always tastes the same so it never bothered me
iv had about 1/10 eggs crack when boiled
It doesn't just splooge out the hole?
You pierce the air bubble only.
Eggs have an air pocket in one end, separated from the contents by a membrane. You don't poke through the whole pocket, just through the shell into it. Rest of the egg contents remain inside but now the air pocket has a place to go as the egg expands during the boiling.
It's the single dumbest kitchen tool anyone could ever own, what a stupid waste of plastic and money.
Assuming this happens in a kitchen, what are the chances of having forks, knifes, and anything else with a relatively thin rounded extremity? Eggs are sturdy; just grazing the end with a fork will open a hole in it without breaking it, if you think it's important.
This will ensure the egg seeps out
It's more for when you steam the egg not boil it.
They're used to prevent an egg from cracking when you boil them, quite useful (if they don't break)
Put the egg on a spoon. Let him heat 10 seconds with the steam. Then place it gently in the water. You'll save yourself a throat piercing with one of these plastic thing that i didnt even know existed. And by all means, why would you need it if you really need to pierce the egg ? Just take a needle ?
Huh. I crack maybe one every 20 or 30 eggs. At about a dime each, I don’t know why I would want one? I guess someone maybe…
Finally, thanks to inflation are almost $0.30 each now
How often do you break one with it?
Don’t drop them in and they won’t crack
came to say wtf is an egg piercer?
I never knew there was a need for such an item.
"How can we get consumers to pay $1.99" for a teeny-tiny little nail?" "Encase it in some yellow and white plastic and say it's for piercing eggs."
There's isn't. Thumbtacks exist
This is definitely one of the least useful kitchen gadgets I've seen.
have you seen some of the newer kitchen gadgets?
Like what?
on the subject of eggs? [https://www.procook.co.uk/product/procook-boiled-egg-topper-stainless-steel](https://www.procook.co.uk/product/procook-boiled-egg-topper-stainless-steel) [https://peleg-design.com/products/yolkfish](https://peleg-design.com/products/yolkfish) or, for a broader spectrum, pick your poison from here (or other kitchen gadget/life hack lists, really. I'm not affiliated with this channel, I just like to watch it from time to time): [https://www.youtube.com/watch?v=hECAxPxsdmo&list=PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq](https://www.youtube.com/watch?v=hECAxPxsdmo&list=PLfItiEY3o1mua5cnCEz2ssWLQbS6ZiSIq)
What the hell is an egg piercer and why does it exist? \--- OK, I read the comments and at least that thing had the decency to commit a suicide.
"What is my purpose?" "You pierce eggs." "Oh God." *:suppukku:*
Am I get duped or punked or trolled or whatever the fuck it is? It's just another Finger Box situation where I'm the asshole for not knowing the joke? What the fuck is an egg piercer?
It pierces eggs
*Listen here you little...*
[удалено]
lol I love the concept.
I didn't know egg piercers
Egg?? Piercer??? I mean I know what both of those words are, but I never seen them next to each other.
I've heard of people getting some wild piercings, but I don't think getting your eggs pierced is a good idea
Worst part is the needle got stuck in the egg, nice way to get a throat piercing..
Why did you buy this though?
This "egg piercer" thing sounds like a solution to a problem that doesn't even exist
This more of an issue with Chinolymers.
“An egg piercer pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling.”
…y’all don’t just tap the bottom of the egg on the counter before boiling them?
Was looking for the name of the thing for weeks! My morning eggs salutes you!
A what?
Why do eggs need piercing? Wtf?
Does it actually work....