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Model: BELLA 17290 Double Cooker, Rapid Boiler, Poacher Maker Make up to 14 Large Boiled Eggs, Poaching and Omelete Tray Included, Stack, Red
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I have a similar product made by Hamilton. I've found it very useful to make egg salads, potato salads, etc.
I don't know how good a price this is. I believe I bought mine for $14 before coupons, rebates, etc, at Kohl's, but actually made money off it after rebate, but most of those deals are gone now.
FYI - you can crack open a hard boiled egg and peel most of the shell off in one move with practice, much like cracking open a raw egg one handed over a skillet.
Last edited by SplendidPocket588 March 17, 2026 at 07:53 PM.
None of these egg cookers have auto shutoff. They overheat, turn off, cool down, turn back on and so they go like a bad light bulb that flickers.
this one has alarm sound when it's done which is rare, believe me. I went through half a dozen of egg cookers because most don't even have that so unless you stare at the power light you don't know when eggs are done as they tend to quietly cycle on and off indefinitely.
I had 2 of identical looking ones just a no-name brand without a beep. Useless.
I had 3 Hamilton sent to me with broken off needles and I caps, watch out for Amazon repackaging returns!
I settled on the Nostalgia (by Beautiful brand) for $25 but this is a great deal for a 14 egg one with a beep.
Mmmmm plastic waste. 15 minutes start with boiling. Ice bath. perfect every time. Boiling water cooks the eggs to quick for the proteins to stick to the shell so they peel easy.
Mmmmm plastic waste. 15 minutes start with boiling. Ice bath. perfect every time. Boiling water cooks the eggs to quick for the proteins to stick to the shell so they peel easy.
Start with boiling, 11:30 brought back to a simmer, then ice bath. Or same with 6:45 for soft boiled. 15 at a boil seems like a really long time, are the yolks overcooked at all?
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The time calculation should be how much time and energy you spend, not cooking time, but:
To boil water to cook 14 eggs is going to take 12-15 minutes on my stove, and I have to set it and watch over it
I have to fill that pot with water, heavy - effort.
If I put 14 eggs in it, and cover it with a lid and turn off the heat after it boils, it will take another 12 minutes to cook at least.
fyi - That works better than the ice cold method, and saves you time.
Or you dump out the water, fill up another container with ice water, and use even more energy.
Then you peel it, allegedly it being easier to peel. In my experience, it isn't, or it at least it is variable if it works.
Vs.
I put 14 eggs in the egg cooker, add a very small cup of water (which is included in device), and I come back about 20 minutes later, or when its timer goes off.
I've done virtually nothing, it requires no constant monitoring on my part and I only use part of my counter to cook it, freeing up
a stove top burner to cook other things.
- I take how much time I spend in the kitchen very seriously. This saves me a lot of time and energy. I don't like needless kitchen gadgets either; but I always look for things that actually save me time, energy or physical effort. This type of device works for me.
Also, the secret to peeling eggs is just cracking them in the right place with the right amount of puncture, then pull back on both sides with your hand. Too much, and you fracture it in small pieces, and it will be hard to shell. Do it just right, you can pull off the whole shell in pretty much two pieces, the top above the crack with your fingers, and the bottom below the crack with your thumb. Crack in the middle of the egg - the equal pressure from your fingers / thumb and the fact the shell is still whole and not in pieces will let the shell take itself off. Also, fyi, steam cooking may help.
It's your technique not method of cooking that makes shelling an egg easier. This is pretty much how you crack open a raw egg one handed too, and you can see that in the movie Sabrina (1954) when Audrey Hepburn is in a french cooking class in Paris.
Last edited by SplendidPocket588 March 18, 2026 at 06:41 AM.
you can make eggs free during the dishwasher cycle and save on electricity
If you put raw eggs in a cup like Rocky, you don't even need to cook it! More sophisticated boxers in training probably put eggs in milk - at least, that's what my father told me
I had one given to me and per the directions you need to poke a hole with a pin in each shell for it to cook properly. Was not worth the effort for me. Maybe I didn't give it enough of a chance.
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I don't know how good a price this is. I believe I bought mine for $14 before coupons, rebates, etc, at Kohl's, but actually made money off it after rebate, but most of those deals are gone now.
FYI - you can crack open a hard boiled egg and peel most of the shell off in one move with practice, much like cracking open a raw egg one handed over a skillet.
this one has alarm sound when it's done which is rare, believe me. I went through half a dozen of egg cookers because most don't even have that so unless you stare at the power light you don't know when eggs are done as they tend to quietly cycle on and off indefinitely.
I had 2 of identical looking ones just a no-name brand without a beep. Useless.
I had 3 Hamilton sent to me with broken off needles and I caps, watch out for Amazon repackaging returns!
I settled on the Nostalgia (by Beautiful brand) for $25 but this is a great deal for a 14 egg one with a beep.
Sign up for a Slickdeals account to remove this ad.
The time calculation should be how much time and energy you spend, not cooking time, but:
To boil water to cook 14 eggs is going to take 12-15 minutes on my stove, and I have to set it and watch over it
I have to fill that pot with water, heavy - effort.
If I put 14 eggs in it, and cover it with a lid and turn off the heat after it boils, it will take another 12 minutes to cook at least.
fyi - That works better than the ice cold method, and saves you time.
Or you dump out the water, fill up another container with ice water, and use even more energy.
Then you peel it, allegedly it being easier to peel. In my experience, it isn't, or it at least it is variable if it works.
Vs.
I put 14 eggs in the egg cooker, add a very small cup of water (which is included in device), and I come back about 20 minutes later, or when its timer goes off.
I've done virtually nothing, it requires no constant monitoring on my part and I only use part of my counter to cook it, freeing up
a stove top burner to cook other things.
- I take how much time I spend in the kitchen very seriously. This saves me a lot of time and energy. I don't like needless kitchen gadgets either; but I always look for things that actually save me time, energy or physical effort. This type of device works for me.
Also, the secret to peeling eggs is just cracking them in the right place with the right amount of puncture, then pull back on both sides with your hand. Too much, and you fracture it in small pieces, and it will be hard to shell. Do it just right, you can pull off the whole shell in pretty much two pieces, the top above the crack with your fingers, and the bottom below the crack with your thumb. Crack in the middle of the egg - the equal pressure from your fingers / thumb and the fact the shell is still whole and not in pieces will let the shell take itself off. Also, fyi, steam cooking may help.
It's your technique not method of cooking that makes shelling an egg easier. This is pretty much how you crack open a raw egg one handed too, and you can see that in the movie Sabrina (1954) when Audrey Hepburn is in a french cooking class in Paris.
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Leave a Comment