I buy the 5-dozen box at the store and they last for the two of us just fine. I recently bought an egg cooker that creates boiled eggs or a two-egg tuck-and-roll “omelete” using steam and it makes better hard-boiled eggs that you would get from a sauce pan (the yolk seems lighter).
I often steam up to 30 eggs in our Instant Pot, and with four people eating them they are gone within the week. Just having them on hand ready to go turns them into the breakfast/snack/lunch of choice. Steaming or baking makes the shells come off easily.
If you boil them, and they have sticky shells, the trick is to dehydrate the membrane between the shell and the egg. Just put them in the oven on the lowest temp for about four minutes and then try again.
Once again, I’ll share this device that makes easiest steamed eggs ever
https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXYC6O
I have never seen the need for a gizmo to take-up counter space or cabinet space to do a thing so easily done on a stove (unless you do not have a stove…like a dorm room…then makes sense).
I dialed in my perfect hard boiled egg on the stove ages ago. Works every time, shells come off with ease. To each their own, of course.
It’s tiny and fits in a corner of a cabinet. I make hard boiled, soft boiled and poached eggs in it and the shells come off super easy. I am sure that I can futz around to perfect all of those too but I don’t need to do so.
Now rice cookers. That’s a waste of space.
I would agree with this if only I could make rice the normal way. I have said it many times before-- I am a shame to my Puerto Rican heritage.
I can make rice, but I can’t reliably produce a good boiled egg. 
One thing I’ll mention is, eggs last a lot longer than most people realize. I wouldn’t think twice about eating those eggs at Easter time, for instance.
Absolutely. I refrigerate mine and I have eaten months old eggs and never had a rotten one.
What I love about the rice cooker is that it sits in otherwise unused space, and that I can fill it with rice and water, and completely ignore it until dinner is done. Can I make rice on the stove top? Certainly, but I can’t just walk away and forget about it on the stovetop. Plus, I can steam yams and sweet potatoes and other things. It’s way better than a toaster oven or air fryer or some other permanent fixture could ever be.
I’ve only had them at Ye Olde King’s Head in Santa Monica. Loved them every time. (They serve(d) them with brown gravy.)
basically anything you like …
I also often dump a spoonful of pickled gherkin/dill brine … alcaparras as well … a sprinkle of curry … a drop or 3 of Sriracha … whatever tickles you fancy… but normally fresh green herbs take the crown.
come to think of it, that egg-mayo is pretty much a plain-white-canvass to paint on …
Egg Custard pie 
Uses 4 large eggs
Link Egg Custard Pie Recipe
Chess pie is delicious and uses 4 eggs
Link Classic Chess Pie Recipe
Pound cake uses 6 eggs
Link The Perfect Pound Cake | Paula Deen
French toast uses egg batter
Link French Toast Recipe
Ditto. During the pandemic we only shopped once a month, and sometimes over-bought eggs to have something easy and protein-rich around. We kept some of those eggs for months, in a nice cold fridge.
Old egg don’t make good meringue. The white breaks down a little. But they make perfectly good scrambled eggs, cookies, corn bread, etc. Any dish where it doesn’t matter much if you substitute some if the white for yolk or vice versa works fine with old eggs.
In theory, they eventually go bad. In practice, after a couple of months the quality declines, but I’m still happy to cook with them. I do break each one separately and make sure it looks and smells okay. But I’ve rarely tossed one.
If you have a steam basket (often used for veggies) use that. Otherwise, just boil about 3/4 inch of water, put the eggs in gently (into the water or put steam basket in and put eggs in that). Cover the pot. Set a timer (that’s important) for 10-11 minutes (or close…you can dial in a time you like with a few tries). The timer is the main thing. Find the time you like and stick to it. Less time moves you toward soft boiled.
Note: If I do not have a steamer basket and put them into the shallow water I turn down the heat a lot so the burner doesn’t cause more problems. Still hot enough to keep it boiling but only just once the eggs are in.
Scoop out and drop the eggs into ice water. Let sit for five minutes.
That’s it. Enjoy!
I honor of all of you, I just made egg salad and had an egg salad sammie for dinner.
I love egg salad. Still looking for that perfect egg salad recipe though. I recall having an awesome one many years ago and have been chasing it since. Most are very good…just looking for “The One.”
I had a rice cooker, and it went to Goodwill. I bought it thinking that the brand that starts with “C” (they made food processors) was a reliable choice, but it turns out they make crap now.
Thing I learned about rice is: nuke it. About 15 minutes on half power, then some 6~8 on full (thousand-watt). Works better for me than anything else I have tried, but uses about twice as much water.
I used to have one for breakfast each day when I worked at the Minnesota Renaissance Festival. They were lovely.
I’ve tried making them myself, but I can never get the sausage to stick around the egg.
I like Scotch eggs but I admit the promise is never delivered on. You read the description and it sounds great but it never really lives up to that.
I’ll still happily eat one though.