Review: The Negg

It was a few weeks ago, just before Christmas.  My wife was peeling a bazillion hard-boiled eggs for potato salad and deviled eggs.  And she was not happy.  Those eggs were hard to peel, fighting her all the way.  I sat down and joined her in the egg-peeling task, which made her happy and the job a lot faster,

Afterwards, I started surfing the web just for fun to explore solutions to the egg-peeling problem.  I found industrial egg peeling machines. I found a woman who has apparently won egg-peeling contests (as many as 48 eggs in a minute).

And I also found The Negg. Intriqued, I decided to buy one and try it.

In culinary school I was taught how to hard-boil an egg.  There may be other methods that work, but Chef Pascal shared the method he’s used for decades:

1. Start with cold water in the pot.
2. Add a couple tablespoons of white vinegar.
3. Put the egg in the water.
4. Start the burner.
5. When the water starts to boil set the timer for 9 minutes.
6. When the timer goes off remove the egg and place it in cool/cold water until it cools.

Then I followed the Negg instructions:

1. Put a little water (approximately 1/4 cup) in the Negg.
2. Put the egg into the Negg and snap the top on.
3. Shake the Negg vigorously for 5-10 seconds.

It worked. It was fantastic.  I’m not a fan of kitchen gadgets but this one is a keeper.