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Free set of rusty screwdrivers if you order now.
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The best you could hope for would be a crack, that is, if it wasn't already. |
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Sounds complicated and I have the same concern as [Idischler]. If you want a nicely peeled egg take a stainless steel spoon and dip the cooked egg into concentrated hydro-chloric acid to dissolve the shell. If you only dip it in half way you get a nice smooth edge on the remaining shell that will amaze your guests. |
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Kids will have hours of fun etching patterns onto eggs, furniture and themselves, very educational. |
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yes for the insanity of eggsploding the eggs |
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maybe you should call it the eggsploder |
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[ld & kb] Maybe if it's boiled in vinegar to soften the shell. |
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[po] The rounded, pointy end. |
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Use vinegar to completely dissolve the shell. And actually, you don't even need to boil it first. The egg membrane holds it together, giving you a bizarre, soft thing--an unshelled, unboiled egg. Then you can boil it afterwards. You could put it in a little box and make a cubical boiled egg. |
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FJ, you need to choose you know! its either roundy or pointy - you cannot have your egg and eat it! |
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It's good you came 'round to point that out. |
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And what eggsactly, would the desired pressure be before the eggsplosion occurs... by the way, I think this would work surprisingly well, but I think that if you do it while the egg is still hot it will work better. |
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Eggs and croissants for everyone! |
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