I used another single Baby Foot pouch last week. Two hours on each foot.
It works better every time I use it!
Just made another batch in my egg thingy! Not a single explosion to date. 
And thi issue of cook’s illustrated has an article on hb eggs and what’s easier to peel.
@lookingforward What does it say?
So I was looking at this thread and could not think of a product that I thought I could write about. I then went into my kitchen and tried to empty my water bottle but it still had a lot of ice.That reminded me that I gave these water bottles to my kids for Christmas. So I texted my D’ s to ask about if they had used them and it dawned on me that this is one of those products for this thread.
So I love my Contigo. It keeps ice in the water for 10 hours. I have not tried it for hot liquid, but it is suppose to last for for 4- 6 hours very hot.
It also does not sweat. So no water pooling at the bottom for a big mess. I love it.
“What does it say?”
It says, “Use the thingy recommended by Madison.” 
An article and a short bit, in the March 2016 issue.
https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs
https://www.cooksillustrated.com/how_tos/9899-avoid-old-eggs-when-hard-cooking
A friend stayed with me from out of town last week, and fell in love with the egg cooker.
I had an egg explode with the egg-thingy so I switched over to steaming them in a regular saucepan just as Cooks Illustrated tested. I too have had wonderful results. The only difference is I wait until the water is boiling before adding the steamer basket. 12-13 minutes has worked really well. I learned the trick about shaking the egg shells loose on youtube and am now a convert. Easiest peeling ever!
“I mastered the hard boiled version but not a nice soft boiled.”
Eggs continue to cook while they are hot, just like steak or chicken. If I cook eggs in the MW thingy for 8 minutes and then leave them out while they naturally cool to RT, the result is hard boiled eggs. If I take the tray out immediately when MW stops and stick it under a stream of cold water, the centers come out just perfect, slightly runny.
I posted this back on post #571 and I tried it and it works - very easy to peel, beautifully cooked eggs:
“For the best egg, with a tender white and fully cooked yolk, bring water to a boil, gently lower your eggs into the water and let them cook for 30 seconds. Then add ice to lower the temperature, let the water boil up again, and cook for 11 minutes at about 190°F. Delicious.”
Read for the science behind it:
http://qz.com/529249/the-best-way-to-boil-an-egg-according-to-science/?utm_source=atlfb
could we please start a new thread about boiling eggs, since it seems to be of major interest here?
I was excited to sign in just now to see that there were 11 new posts in this thread. I Click on the thread and NINE out of the 11 are about cooking eggs. (Bringing the grand total to probably around 200 out of 690, maybe 300)
Not a picky eater, but can’t stomach eggs, unless they are in an omelette or scrambled with lots of other stuff. I would quite literally vomit if you were to force me to eat a soft-boiled one, at least 95% chance if a hard-boiled one. The egg scene in Cool Hand Luke is tough for me to watch.
I would just as soon read hundreds of posts about the intricacies of cooking and eating escargots. Blecch!
Morrismm-- do you have a pic of the type of Contigo water bottle you are talking about? It sounds great.
My husband has always loved escargot but I’ve always been cooking them in a little rinky dink metal escargot pan. Then I discovered this! Now our escargot looks so fancy in this $70 escargot pan. I bet it would last forever and I could add it to the other thread Products Built to Last. =)) Sorry @MomCat2 I couldn’t resist! But seriously, who spends $70 (reduced from $100!) for a pan that holds 6 snails??
http://www.williams-sonoma.com/products/staub-escargot-dish/
You bad, doschicos!!
Heh - We could start a " really gross things"to eat thread" or “what are things that you like to eat that others think are really gross” or vice-versa.
Or something.
There was a gross foods thread.
Contigo on Zulily now.
Eat Well Embrace Life brand Hummus. Just tried the Spicy Yellow Lentil Hummus. Excellent though it definitely has a spicy kick. Looking forward to trying the other interesting flavors to add a little variety to my hummus game.
Hey, I’m into hummus lately, too. Ever see the little portion containers? Great idea. If only they’d do the same for the tabouli.
http://qz.com/529249/the-best-way-to-boil-an-egg-according-to-science/
"An egg isn’t one thing, it’s two. The yolk and white have two different compositions, and need to reach different temperatures to get to their best consistencies.
The right temperature for an egg white is 180°F (82°C), explains J. Kenji López-Alt in his new cookbook The Food Lab: Better Home Cooking Through Science. That’s when egg white protein solidifies into a firm, but still tender, un-rubbery white.
But that’s about 10 degrees hotter than the ideal temperature for the egg yolk. Above 170°F (77°C), egg yolks get dry and crumbly. And as the sulfur in the white and the iron in the yolk react, they create ferrous sulfide, which turns yellow yolks an icky green.
Then there’s the peeling to consider: While eggs dropped into boiling water risk overcooking on the edges (the whites) before the yolk even solidifies, eggs that start off in cold water fuse the whites to their shells, which makes peeling a mess.
For the best egg, with a tender white and fully cooked yolk, bring water to a boil, gently lower your eggs into the water and let them cook for 30 seconds. Then add ice to lower the temperature, let the water boil up again, and cook for 11 minutes at about 190°F."