The soft-boiled egg problem you already know too well
If you like soft-boiled eggs, you know the goal: firm whites, molten, gooey yolk inside. The problem is getting to the yolk without turning breakfast into a crime scene.
The usual routine looks like this:
– Awkwardly tap the shell with a spoon.
– Shell explodes into a thousand tiny shards.
– Yolk drips down your fingers while you dig out bits of shell.
– You spend a full minute doing microsurgery just to avoid crunching on shell.
It’s annoying, it’s messy, and it ruins the whole “simple, elegant breakfast” fantasy.
The egg topper cutter exists purely to solve that problem. No shrapnel. No jagged edges. No yolk running down your wrist. Just a clean, precise opening in the shell.
Think of it as tiny, controlled demolition for eggs.
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