Glad you guys got a laugh out of our little gizmo. I'd never trust a group of people who didn't enjoy seeing egg mucus come out of someone's nose. I asked my husband, and he said he bought it at a local gift shop that no longer exists, but I just Googled it and found them for sale at lots of places. The one that looks like mine is tastefully named Boris Booger Boy. There's a link to an eBay seller below, but if you don't do eBay, there are plenty of other places to buy these. I also found another one called Peter Petrie, but he's not picking his nose, and there's no shiny glaze, so I think that mine is the superior model. Standards must be upheld, after all. ;o) Here is a link that might be useful: Buy your own Booger Boy!

If you eat your eggs over easy, there's still the "salmonella risk". The government agencies used to say that there was salmonella in one out of every 20,000 eggs, now they say maybe it's more like 10,000, but they don't really know. Salmonella will grow more quickly in unrefrigerated eggs, but the problem isn't the shell. Eggs have a natural coating or bloom which seals the pores of the shell and prevents contaminants from entering. However, a salmonella infected egg is infected while still in the chicken, and it doesn't usually migrate through the shell. Salmonella is from keeping birds in dirty and crowded conditions, from contaminated feed, sometimes contamination from wild animals. It cannot be tasted or detected. However, if you are confident with your egg source and are a healthy adult, it's not as much an issue. I eat eggs from my own hens raw or runny regularly and don't worry. I wouldn't feed the ice cream to my infant granddaughter or to my elderly and ill neighbor, but don't hesitate to eat it myself. Salmonella can be much more harmful for the very young, very old and immunocompromised. Would I eat a commercially produced egg runny? Yes, of course I would, and have many times in the past, as I think that one in 10,000 chance is pretty miniscule. So, is there a risk? Yes. Is it small/minute? Yes. Is it more likely to get salmonella poisoning from handling raw chicken, or from washing your salad greens in the sink after handling raw chicken? Yes. Your risk to take, you decide. I do it regularly, but don't expect others to without warning. Now, that ice cream. My favorite recipe calls for cooking a custard first, and it takes 5 or 6 minutes. Since I like that custard based ice cream, that's what I do and it has nothing to do with raw eggs, only what I like enters into it. Annie

First off, there is no such thing as a dumb question, except the ones that go unasked... I have a microwave egg cooker that produces pretty decent hard 'boiled' eggs... I originally bought it to make soft boiled eggs but, after umpteen years, I'm still working on getting the timing right... lol I'm sure it will work for just the whites... All I do is rinse them out, leave the little droplets of water in it/them, add the egg, pierce the yoke with a toothpick a couple of times, and microwave on full power for 40 seconds for one and 50 seconds for two... It's a little tricky for soft 'boiled' eggs because they don't look cooked when you first take them out of the microwave ( they have to sit for a few seconds ) so you cook them a bit longer and end up with hard boiled eggs... LOL For just the white part I would think it would take about 30 seconds for one... You probably could get away with using any small hard plastic container that has a tight fitting lid with a hole in it... I wouldn't try cooking more that one white at a time though, you might end up with rubber... LOL Rita

This is the one I was referring to. It is simple and cheap. I tried it yesterday, but my castings were too damp to work as effectively as I wanted. https://video.search.yahoo.com/search/video;_ylt=AwrBTzwQdJNWahQABllXNyoA;_ylu=X3oDMTByMDgyYjJiBGNvbG8DYmYxBHBvcwMyBHZ0aWQDBHNlYwNzYw--?p=Mechanical+Worm+Casting+Harvester&fr=yfp-t-901-s#id=10&vid=447ffe7515229ef478e4f18a19d5e8d7&action=view