[Sca-cooks] new kitchen appliance OT OP

[Sandra Kisner]

I'm of the slice, turn school, though the third step (the one the results 
in the cubes) I do with a knife, holding the twice-sliced egg in the cupped 
palm of my hand.  Gives me greater control.  I must admit it never even 
occurred to me to use a grater, though I probably won't, as I like the 
chunkier aspect of cubed eggs.  Goes with the little dice of swiss cheese I 
like to add.

Sandra

>I use the large-holed side of my grater, and essentially "grate" the 
>hard-boiled eggs (peeled, of course) into a bowl.  Quicker and neater than 
>mashing with a fork.
>A pastry cutter works pretty good, too.....
>--maire
>
>Alexa wrote:
>>I have an egg slicer that I have managed to be able to
>>get small cubes of hard boiled egg, by turning the
>>egg, slice, turn, slice kind of motion. (I have it
>>down to where I don't make that big of a mess anymore.
>>) I love my egg salad done this way.  I am not fond of
>>pulverized egg in my egg salad.  And the small cubes
>>makes it perfect, and also more uniform.
>>Alexa