Elite EGC-508 Egg Cooker with Stainless Steel Tray

Detects when the temperature suddenly goes up after all the water evaporates, so it shuts off at the right time. Dome top is a bit difficult to seal well to base: it will fit, but you fiddle a bit. The amount of water you add determines the cooking time. Has made perfect hard-boiled eggs for well over 2 years. Have also made poached eggs which I don't much care for, but my family likes poached. For eggs in shell, the trick is the use the p-r-i-c-k (separated to get around Walmart's stupid content bot) integrated into the bottom of the measuring cup to puncture the egg shell to allow expansion of the egg inside the shell without cracking the shell, and puncturing the fat end of the egg which should be at the top when positioning the eggs in the holder. I like hard-boiled eggs for an easy breakfast component. After cooking, the eggs get dunked into ice water, or into a bowl with running cold water, to immediate cease any cooking. This keeps the solidified yolk from going green. Older eggs work better for hard boiled than fresh eggs. When I get down to the last half of a carton, or into the next carton of eggs, is when it's time (about 2 weeks old) to make hard boiled eggs. This is so much cheaper and fresher than buying hard boiled eggs at the grocery store.