Review on 🍳 Efficient Yellow Omelette Maker for 4 Eggs by Progressive International by Laura Patzner

OK. I like soft-boiled eggs about once a month and always buy large eggs. Follow the instructions carefully. Pour 1/2 teaspoon of water into the bottom of each well, crack the egg into the water, prick another 1/2 teaspoon of water on each egg, white and yolk several times. Cover and microwave for 30 seconds per egg. Check every 15-30 seconds. SO did just that. I know this is advertised as a pressure cooker for poached eggs, but thought it would be nice to be able to cook them until soft as well, rather than burning my fingers when I remove the egg from the hot water and open it. Put 3 giant eggs in the .jambo egg, almost from every hole, so many eggs. I ran the mic for 90 seconds. 20 seconds, a loud pop and one of the egg whites exploded and I'm lucky this cooker has a lid otherwise I'd have egg whites all over the inside of my mic. Micro restarted and checked after 60 seconds. Bring back the mic to finish 90 seconds ago. One egg was perfectly ready (the yolk is runny, the protein is ready). The other 2 eggs were still a bit runny. Ran into mic for another 20 seconds. Delicious. Not quite like a soft-boiled egg, but no burned fingers either. Washed in the dishwasher. Keep in mind that other sized eggs may cook a little sooner, and I used a sharp steak knife to "gently" poke holes in the egg white and yolk as instructed. There was still some water in the egg cup, but I used a slotted spoon to scoop the egg out of the cup and put it in the feeding bowl. Also note the egg white splashes. I'm not sure if my mic is at the right wattage (700, 1000, 1200, etc.). A good egg cooker for the price. I wonder if it will be possible to cook scrambled eggs?