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Sunday 11-5 CST | |  | Serving Dishes, Trays & Platters | Home » » » » » » Burton Plastics Perfect Egg Thermometer | | | | | | | Description: | | When you're cooking an egg in its shell, it's hard to know what's really going on in there. Timers help, but are not foolproof. This patented device sits in the pan and takes into account the number of eggs, the amount of water, even the altitude, as it senses accumulation of heat. Don't suffer the disappointment of green yolks or runny yolks next time you go to make egg salad! | | | Features: | |
• Graduated scale indicates soft, medium, or hard boiled by changing color
• 1 1/2" W x 2 1/4" L x 1 1/4" H
• Made in USA
| | | Product Details: | | | Product Weight:
| 0.22 pounds | | Package Length:
| 5.91 inches | | Package Width:
| 3.78 inches | | Package Height:
| 1.5 inches | | Package Weight:
| 0.22 pounds | | Average Customer Rating:
|  based on 17 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 17 customer reviews )
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Most Helpful Customer Reviews
10 of 11 found the following review helpful:
 Great little "gadget"!May 22, 2005
By Sam Spade
The "plastic" smell disappears after 2-3 uses. One of the most useful "gadgets" in my kitchen. Makes a perfect hard-boiled egg every time. I've given one to many of my friends. Makes an excellent gift!
7 of 7 found the following review helpful:
Worked great until I melted mineMar 06, 2006
By Thomas Hundt
This gadget worked perfectly, and more accurately than an egg timer. As another reviewer stated, it did give off a plasticky smell, but that's okay, plastics are all over our food anyway -- after all, what's a Teflon pan but coated in plastic.
No, it worked great, until one day I forgot about the eggs cooking, and the smoke reminded me. Scratch one egg timer.
I'm now shopping for a Krups egg cooker...
3 of 3 found the following review helpful:
Works well but has fiberglass resin smellAug 02, 2007
By Jason Thurston
"Egg Man"
Works well but it has a fiberglass smell and I think the eggs have a hint of it too. So far I've only used it once I assume this smell will go away in time but I wonder if it is a health hazard.
I'm disappointed in the manufacture for 3 reasons.
1. That if a few uses will make the smell go away then why didn't they do this during manufacturing or at least mention on the packaging to boil it a couple of times without eggs to get rid of the smell.
2. No information on the packaging about whether the egg timer should be at the same starting temperature as the eggs. If my eggs are kept in the refrigerator should the egg timer be kept there too. I decided to put the egg timer in at room temperature and the eggs at refrigeration temperature and all worked out well enough.
3. I think they might have been able to choose a plastic that doesn't give off a smell/taste at all.
2 of 2 found the following review helpful:
Well worth $7 if you frequently make hardboiled eggs..Apr 26, 2010
By Laplace Transform
"Laplace Transform"
I was a little skeptical when I bought this timer but I do eat a lot of hardboiled egg whites, and figured it was worth a few bucks to see if it worked.
I will preface by saying that I live less than 100 feet above sea level. I read the reviews about people at 6500 feet having problems, frankly I'm not surprised. While this might compensate from sea level to a few thousand feet, a mile and beyond you really can't expect miracles from something that's, in the end, a $7 piece of plastic.
The main problem I faced was variable cooking times when I was making between 2 or 8 eggs. Also, there's a sweet spot when they're done and you can peel them right away under cold water and the shells stick to the membrane and slip right off in two big chunks, no fuss no muss. I can shell 8 eggs in less than 90 seconds with no loss of egg white when I'm in the sweet spot, and it's frustrating when I would miss it.
So, when I got this thing, I was hoping for the best but expecting only moderate improvement over previous timing attempts.
I was really impressed. It took a few trys to get it "right." By right, I mean where I wanted it. I think a lot of people forget that even when you take the eggs off the flame, there's heat inside the egg and they continue to cook (carry over cooking). So you need to allow for that a bit. If you are only into the eggwhite portion like I am, it makes it even easier because if the yolk is a little runny or a little overdone, it's not a big deal, it's going in the bin.
After 4 or 5 runs though, I have it perfect. I know exactly when to take them off and get them into ice water and begin shelling. I've never had any issue with plastic, fiberglass, epoxy or resin flavors, smells, smoke, etc. I think many of the issues other reviewers are having is that they are using a high flame rolling boil. Friends, water boiling is 212 degrees F. Making it boil harder doesn't make the temperature go up, and it doesn't decrease cooking time. A nice gentle simmer is all you need to cook your eggs. That should reduce the conductive heat on the bottom of your pan, which should elimiate the problem of your plastic egg timer melting and burning. Also, put plenty of water into the pan. Cover the eggs by at least an inch, preferably more. User a much bigger pot than you think you need. Reason being, all that water has "inertia," and once it's hot will maintain that heat more steadily throughout the cooking process. It's like a thick cast iron skillet vs a thin cheap steel pan.
If you're a body builder or athlete who wants to get lots of egg white protein, this little gadget is worth the money. It takes up minimal room, requires minimal clean up. Typically I don't like to buy kitchen items that only have a single purpose or use, but this little guy is worth it!
A note on the inclusion of vinegar to prevent cracking and/or prevent leaking in the event of cracking. I've tried this before, and don't feel the need to do it. Here's my process. Empty pot. Put in timer and eggs, flat on the bottom. Fill with water, at least 1 inch coverage. On stove, medium-high heat to steady simmer, bubbles no bigger than fish eyes. Reduce heat to medium if it starts to run away (cook tops and altitudes vary). Following this method, you shouldn't have any cracking or leaking eggs. The vinegar inclusion idea is really more applicable when making poached eggs, where there is no shell, and you want to keep the liquid egg contents in a small bundle, as opposed to dispersing throughout your simmering water, in which case it really does work.
2 of 2 found the following review helpful:
I like this this thing a lotApr 06, 2007
By A. Sorg
This is a very useful little gadget. It does what it is advertised to do and does it very well. Worth the small cost. I never noticed any kind of plastic smell with mine either, so that must not happen with all of them.
See all 17 customer reviews on Amazon.com
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