The idea behind Eggies is you can make hard boiled eggs without the shell. It's not quite as fast and easy as the packaging would have you believe. First you wash all the pieces-parts. Each Eggie has 4 pieces times 6 Eggies equals 24 pieces-parts. Next dry and then coat the inside of 2 big pieces-parts with oil. Last you assemble the parts, leaving off the cap.
Finally you're ready to put the eggs in the Eggies. It takes a little skill to get the whole egg inside the hole without breaking the yolk. After putting on the caps, you put the filled Eggies in a pot of water, deep enough to float them, and turn on the heat. There are specific instructions on how long to cook them (the count down starts when the water starts to simmer).
The interesting thing is the Eggies are pretty big so there is a lot of air space. That means the yolk can float to the top - which means it has less contact with the heat - which means it takes longer than you expect it will to completely cook through. It also means they look interesting when they're cooked!
Like half a giant egg, right?
We had some egg whites leftover after making custard the day before so we tried making hard boiled egg whites. They were supposed to take less time to cook through (whites cook faster than yolks?) but we had the same trouble - where the top center of each one could have been cooked longer. We also had a small leak that sealed itself once the egg started to set up. It looked pretty cool though:
Overall it was a pretty interesting experiment - and the no-peel eggs tasted fine. If you really hate peeling eggs, give them a try. Otherwise, they are probably more work than they're worth!