Or one could call it the best thing for cutting hard-boiled eggs into slices. I remember we had one of these simple kitchen aids at home…a long time ago.
It was a simple, yet effective tool. The thin, highly-strung steel wires cut through an egg neatly, without messing up, yielding slices with uniform thickness – a result that could not be achieved using a knife.
But somehow, we lost it and more interestingly, never missed it or found an another occasion to use it. Why is that so? I wish I know.
My guess is that these days, food is plentiful, appetites have bloated and people live to eat. No one would be happy with mere slices – thus, only a whole egg or maybe even two, would satisfy gastronomic expectations. Thus, the slicer was gradually assigned museum status.