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That's a good point, thank you. I did find it interesting that it had over 120k reviews and most were positive...must mean people are interested. But true, we don't know how frequently they use it. So glad you brought this up...living in the USA, I'm so used to refrigerated egg cook timings, but is sunny side up that different for a non refrigerated egg? I'll have to test it. I figured it'd just be a change in timing, but maybe temperature level as well. I'm pretty jealous that eggs don't have to be refrigerated elsewhere...for one, it would make it easy to leave an egg in the machine and wake up to a fried egg in the morning without refrigeration. ohh good to know! What style egg was most popular? And what kind of restaurant was it?

I've done the same and thought the same. Bland. I now add Lawry's salt--or even dry ranch dressing. That gives it the nudge it needs IMO.

Yes, once I've reconfirmed it. The handles outside are only listed as "grey" (well, "gray") vs. "black" without even being listed as 1 or 2 although the tank gauges inside are numbered. I've established which handle goes to which tank, and labeled accordingly. When I've reconfirmed which tank # is the kitchen then I'll finish the labeling.

Can you label it or tag it?

No, it's the online store! 🙂

Today's work salad- beets, carrots, onion, tomatoes, radish, olives, hb egg, smoked salmon, cauliflower, poppyseed dressing. And romaine buried underneath.

Keurig has a storefront? I had no idea!

Chicken katzu with cucumber salad, rice, and some orange wedges just because there is so much citrus in the house right now!

I HATE "either/or" situations. I always think I'll remember which is which, then, push come to shove, it's a coin toss!

I am not a very sophisticated coffee drinker at all. But I do like a latté every now and then and decided to finally get a heated milk frother. I like quite a bit of milk in my coffee and this saves me from having to reheat in the microwave, ha. Also, it's fun. It's the Keurig frother, as I had a store credit there.

Last night's dinner seemed like a good idea...get some stuff out of the refrigerator and freezer, and use it before it goes off. I also thought it would be a relatively easy "set it and forget it" type of meal while I took care of bills. That's two jalapenos with some of my Egyptian feta creamy cheese; a mushroom, and delicate little asparagus spears, all wrapped in applewood-smoked bacon. Well, it looked good! Pretty bland, though. It needed some sort of kick. I expected the salt from the cheese, and the spice from the jalapenos, and the bacon itself to do something. All bland. Oh, well. Can't win 'em all. In the midst of washing dishes, I discovered that the kitchen sink had stopped draining. The holding tank that's been registering as full for a couple of days finally was! I went out and pulled the dump handle -- it really is handy to be hooked up to a sewer connection -- and made a mental note that now at least I know which tank is which. If only I could remember now which one it was! 😉

Salad _ Patty Bacino's vinegar and oil dressing, chicken, avocado, tomato, green onion, cucumber, with also tomatillo sauce laced with scorpion/Thai chili water

An interesting revival that's been going on in Sicily... https://www.bbc.com/travel/article/20250328-the-return-of-sicilys-ancient-white-gold

As a long time breakfast line cook, I can tell you that the people that order sunny side up eggs are definitely in the minority. Personally, I could never eat eggs that way. I just don't want my breakfast staring back at me.

That's surprising, as both DeCecco and Barilla make very "commercially oriented" pastina, as do a few other prodcers. If you can't find pastina, look for Stelline, which is another name for the same pasta (AFAIK). I remember Ronzoni advertising pastina on the kids' TV shows I'd watch in the early-mid '50s. Ronzoni has discontinued the product due to production problems. Have you considered Fregola?

That was my favorite pasta dish when I was a young'un in NYC! And now I can't even find it in the supermarkets here.

@coolarj10, You might need an adjustment so folks who don't refrigerate their eggs, could adjust the cooker so they could get them sunnyside up. I'm sure that's true for more than @liuzhou and neighbours. Also TropicalSenior, I fully condone that only sunnysideup eggs are the only proper ones! https://forums.egullet.org/p2447228 🤣

After reading that @liamsaunt is heading to Paris, there was a need for French bistro food for dinner. So: Asparagus with Dijon vinaigrette. Coq au Vin (hers, with breast carved for service). I get the good parts - wings, thighs, leg, neck, etc. And a bottle of our favorite California Pinot Noir to go along. It was easier to find than a Burgundy.

Those "rapid egg boilers" were popular here about 10 years ago. Probably got used once or twice. No more rapid or convenient than a pan. The number of reviews is no indicator of anything useful.

Some more dumpling and noodle soup. This was a pork broth made from bones and my soup is the top one … I wanted the pure tasting pork broth with pork dumplings and noodles. ( not even green onions )My husband said he’d rather the added vegetables same as usual so I added them for him.

I may have been a little too cynical in the post above. Today I tried the 'nduja' on some toast and it's excellent. Spicy and rich. I may become an 'ndujaholic! Planning something more substantial and pasta related now.

Wow, thank you so much everyone for your candid feedback and thoughts! It's really helpful, and I'm very grateful! Being a one trick pony is definitely a huge concern of mine. The main reason I got curious if something like this could be useful to others is because there are some one trick pony products out there that people seem to have gone bananas over. Just this one egg boiler, for example, has over 127,000 reviews on Amazon! And all it does is boil eggs! Granted, it's super inexpensive... Thanks for the idea! Limited mobility was vaguely in the back of my mind but you pinpointed much clearer scenarios. Any thoughts on where I might go to ask if this would be useful to folks in those situations? For example, I can look up home care facilities, not sure if there's a better way. Yup, it alerts you when it's done. And it can leave it on "warm" so that it stays warm even if you can't get to it immediately. Thank you for the idea about hotel breakfast...I was having a bit of a hard time visualizing someone using this in a hotel because I wasn't sure if they'd be willing to pick up a raw egg (even with tongs) and drop it into the machine...but having egg storage and dispensing so that they just walk up to the machine and ask for a fried egg...that seems pretty in-line with the pancake tunnel you're mentioning (which I assume is something like this video below) Good question, and thanks for highlighting that it was confusing terminology! (haha another reminder that sometimes one can get so absorbed in what you're working on that you assume it makes sense to others!)... I meant that it pre-heats the pan to the right temperature before cracking the egg into the pan. With that shape pan, it can only do a sunny side up fried egg (and if you wanted it over easy/over medium, etc., you would have to manually flip it). Technically, it's not difficult to add a little holder and lid like the egg boilers do so that it can boil eggs....or a cradle for poached eggs... more "attachments" is a concern of mine, personally, though going back to the egg boiler example...people seem to use those for boiled eggs, poached eggs, even steamed "omelettes" (if you can call it that).

Chili con Carne - chili made with ground beef, kidney beans, celery, diced tomatoes, onions, garlic, tomato paste, smoked paprika, cumin, cinnamon, parsley and beef broth. Topped with shaved carrots and sour cream and served over rice

With that shape of pan that's about all you could do. It really should have an egg pan in case somebody would want to flip their eggs.

To clarify, when I said I “lost my girl”, I meant Maisey. I don’t have any children and now am living completely alone for the first time. I feel you all of snack/ convenience foods. I kind of graze a bit whenever I get a rare hunger pain. I lost a lot of weight when my husband left me—- nothing appealed to me. Now I just don’t have the energy to make an effort and nothing is appealing. The only thing remotely tempting to me is pastina with butter and S&P. Maybe I’ll order a “fasta pasta” agin because I’d rather use “chef Mike” than stand and watch pasta water boil.