- Ladies and gentlemen, welcome back to Kitchen Gadgets.
Today, we are hard-boiling eggs.
So, we have a Rapid Egg Cooker versus your standard pot.
Listen, eggs are tough.
They are very, very simple which means
it's very, very easy to mess up.
I know a lot of people at home do have a hard time
getting that right texture and
this guy is your little countertop cutesy friend,
who does come in colors, that will get you there.
Now, your Rapid Egg Cooker is a domed steamer.
Water goes on the inside.
It holds up to six eggs.
It's button-activated and it will soft, medium,
or hard-boil an egg for you.
Now, how does this happen?
Well, it comes with one of these which shows you
a water line to fill for soft, medium, or hard eggs.
It goes on this little heating plate where
you then put your eggs on top and for some reason,
it does want you to use this little guy.
There's a little pin on the bottom
to punch holes in the tops of your eggs which, if you're me,
this will be lost very, very quickly,
with the little pin on it so find an alternative.
Now, that's how we're gonna do this
and we're gonna take this versus a standard soft-boil time
and hard-boil time in a pot with water.
We are gonna fill this.
We are gonna go to hard-boil so I'm gonna pour this
right in our little machine down here.
The little tray goes on.
Now, we use the bottom of this guy
to poke a hole in the rounder part.
Oh, geez!
I feel like I'm gonna break this whole egg.
All right.
Let's just do all six.
Now, we're gonna cover it and
hit Go on our cook and that's it.
It's a set it, forget it and it's supposed to let you know
when these things are done.
So, I'm gonna start a time as we go and go.
Blue light indicator comes on to
let us know that we're cooking.
We have about 10 minutes for a soft-boil
and 16 minutes for a hard-boil so let's set and wait.
So, we do have is, you see it already clouding over
with steam coming up.
This does kind of use that kettle hot plate function
on the bottom so the water,
since there's also a very small amount
and it's distributed over a greater area,
is gonna actually come up to a boil very, very quickly,
much faster than it would with a standard pot.
But, for something called the Rapid Egg Cooker,
16 minutes does seem like a lot of time but
we're also gonna factor in,
and here's where it gets dead even,
this is gonna be from a standing start.
So, a hard-boiled egg does cook a little bit faster
once that water is boiling but
you have to wait for that water to come up.
(timer blaring)
That is aggressive!
Do you hear that?
That is the timer going off.
It's not a beep.
It's not a beep-boop-boop-boop.
There's no song.
It's a fire alarm.
Turn it off!
That is some sort of timer.
I guess it doesn't want you to forget
that you boiled your eggs.
Let's drop these in the ice bath.
Right now, that will stop the cooking process.
We're not going over.
There's a definitive smell.
Eggs cooking do have a smell.
I don't know if you get it that much from water,
since it's immersed and here we are afterwards.
There's not really any water left.
There's like a small smidgen of brown water at the bottom.
I'm gonna unplug it, set it to the side.
So, let's try this one and go.
Here's what I'm gonna do.
I'm gonna let this water come to a boil.
There's many ways to boil eggs.
Some people like to start from cold water.
I'm gonna go from hot water.
Once that comes to a rolling boil, I drop the eggs in.
I am at the two minute and 40 second mark.
I've got some small bubbles coming at the bottom.
As long as this hits a boil before six minutes,
we know that, on an electric top,
which is the slowest on heating up water,
that we already out-rapid the Rapid Egg Cooker.
So, we're at a rolling boil right now.
I will tell you that did take a little bit more time.
We're gonna drop these eggs in.
We're gonna do six minutes for soft-boiled
and then 11 minutes for hard-boiled.
Oh, I had one break.
Maybe I dropped it in too hard but also,
when you have rapidly boiling eggs,
they move around and sometimes they crack.
A little bit of the white spewed out
but it's not gonna be the end of the world.
It's still an egg.
So far, what it's looking like in our rapid turtle race is
that the Rapid Egg Cooker could be ahead.
All right, we're at 11 minutes, which is our second one.
Like I said, look.
We got another bust here but it's fine.
It's not a lost egg.
We have our Rapid Egg Cooker soft, hard-boil
versus the standard pot, soft, hard-boil.
Let's crack 'em.
What really matters for that
$19.99 price point is textural differences.
Is it worth it to spend money on that little machine
that does this function or should you just boil an egg?
We're gonna see the winner.
Our hard-boiled egg, this is from our Rapid Cooker.
Peel it down.
Shell comes off relatively easy.
All right, then we're gonna peel this guy.
This is our standard.
So far, no difference.
Standard.
El Rapido.
The one I'm kind of pretty sure about, I'm gonna do first,
which is our standard.
The egg yolk is cooked all the way through very evenly.
You don't have that green thing on the outside.
As soon as you get that green thing, you know you killed it.
Pretty perfect hard-boiled egg, I must say.
Now, I'm gonna do the Rapid Egg Cooker.
Slice through.
Same!
We still have it pretty consistent.
It doesn't look too chalky, which also is kind of
the result of over-cooking your hard-boiled egg.
Let's do a quick taste test of the yolks of each one.
Let's try the standard.
Yolk is still soft.
It's still a little smooth.
It's not too chalky.
Boiled egg.
Let's try the Rapid Cooker.
Same!
I mean, that is about as dead even as you can get so
so far, no clear winner.
Let's try the soft-boiled.
Now, for our soft-boiled.
Standard.
That feels good.
Feels good.
Standard versus Rapid.
So, the standard one that was pulled at six minutes, again,
I'm still pretty confident about that one.
Beautiful.
Egg is just runny, the outside is just set.
This is kind of where you get that ramen egg texture
that you want to drop it in or split
and sit right on top of your bowl of noodles.
Now, here's the moment of truth.
This is our Rapid Egg Cooker.
Cut through.
Okay.
So, a little over on the soft-boil.
I'd call this medium, at best.
If you notice, there's a stark difference right away.
More malleable.
It's hardened up as opposed to it being
very liquid on this one.
So, what does that mean?
That means if you want that beautiful soft-boil
that we have over here,
that means you should probably set your own timer
and pull them a little earlier than
the machine timer that goes off for soft-boiled.
The machine's not just kind of set-it, forget-it
and that blaring alarm tells you when you got a perfect egg,
if you're the type of person
who only wants a hard-boiled egg, hates a runny yolk,
then hey, this Rapid Egg Cooker could be your thing
because that thing will let you know
when your eggs are hard-boiled from a distance,
over the mountaintops, down through the valley,
across the river.
Does it live up to its name?
Rapid Egg Cooker, yes.
From a standing start, that egg cooker is faster.
When I looked at it, immediately I was like,
16 minutes for a hard-boiled egg?
But then, you're factoring in that water coming up,
getting to a rolling boil, dropping it in,
so it does kind of even out but again,
does that time differential when
you're operating on gas even out?
Maybe it does, maybe not,
but I think what it really comes down to is
to hit the soft-boil that looks like that
and the machine just couldn't quite get it there.
You could, obviously, by pulling it early but for me,
that makes it not worth it to spend that $19.99.
Rolling boil, six minutes for soft, 11 minutes for hard.
You're done.
You never have to think about it again.
You may not need the Rapid Egg Cooker
but you may need an egg poacher.
To see, click here.
Egg white omelets for days.
To be dead honest, I think that
the traditional method is gonna win.
Why?
Because you have the hard edge to really get in there.
(dramatic orchestral fanfare)