From Season 10: Pork Two Ways
It doesn’t take an expert to boil or poach eggs, but it does take good timing. Like rice cookers, electric egg cookers eliminate the need to watch the clock by controlling the heat and turning off automatically. The amount of water added determines the consistency of the egg—hard-, medium-, soft-boiled, or poached.
We tested six models. All boiled eggs without creating a green ring around the yolk (a sign of overcooking). But the similarities ended there. One model could boil just four eggs at a time—and leaked; two others boiled perfectly, but poached eggs came out spongy or overcooked; a fourth had a too-tight lid that nearly burned our tester as she tried to remove it; the fifth cooked too slowly. Our favorite produces a maximum of either seven perfectly boiled eggs in 17 minutes or four perfectly poached eggs in 7.5 minutes, has a pleasantly audible timer, and is easy to use.
Victorinox (formerly Victorinox Forschner) 6-inch Straight Boning Knife: Flexible
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
|★ ★ ★||★ ★ ★||$19.95|
Wüsthof Classic Boning Knife
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasnt sharp enough and the long narrow blade produced slightly jagged cuts.
|★ ★||★ ★ ★||$99.95|
|Recommended with Reservations|
Mundial Boning Knife: Flexible
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
|★ ★||★ ★||$19.95|
Shun Gokujo Filet Knife
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
MAC Boning KnifeChef Series
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
Messermeister San Moritz Elite Flexible Boning Knife
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.