That is so far still no big deal, but becomes a problem if one gets hard rather than soft eggs eggs. The anticipation of the still slightly liquid egg yolk, which is mixed together with the protein bushhammered makes a lovely consistency, goes out in a moment when you just want something hard pushes on the first pierce.
When that happens every now and then, you can live with it, there are indeed worse. However, the hard egg was increasingly the norm, the so-awaited soft, increasingly becoming the exception. Although the best of wives is also the best cook ever, the preparation of the week finite egg was thrown into crisis. One could also call it the "wimps crisis" of 2014.
After now every weekend between the best of all wives and me Loriot-like dialogues "but I cook your eggs always four and a half minutes!" have shown and - in spite of efforts and understanding of both sides - no improvement was achieved, we agreed on outside help, an egg boiler was needed.
Since there are a variety of devices here, the reviews on Amazon were for us the decision aid had we needed a Russell Hobbs (never heard the brand) had and should it be.
What can I say:
For two weeks now so is our Russell in the kitchen in his chrome-colored majesty, knowing peace and security radiating that it will work with him. And it does. The eggs are as desired. Always. Regardless of the outside temperature, the egg temperature, the size or weight of eggs and also before and after the daylight saving time.
And at the weekend no more discussions, but only peaceful, shared breakfast with perfect breakfast eggs.
