Review on MSC International 30202 Smashy Orange by Cory Mosley

The egg press needs an upgrade to better press the egg and the cutter onto the plastic "sieve" you are trying to press the egg through. First, it's difficult to make a whole egg; requires a lot of clenching, especially with my small hands. The biggest problem is that it's not easy for the egg white to poke holes in the mesh, which has dividers with flat edges that don't actually cut through the egg. The sieve is clogged with albumen; You need to pull up the pressing plate and cut the egg white with the knife. Sometimes it can take 3-4 clicks to slide through the egg. Slicing a whole egg helps at first, but that's another step. The pressed pieces are the right size for a side dish or egg salad, which is what I bought them for. But the clogging is annoying. In general, and if you chop the egg first, it might be better than the more traditional egg slicer, but it also requires additional slicing to keep the egg white small enough for egg salting purposes.