Ken Fox wrote:If you do use it for omelets, you need to get the special anti-microbial gasket for the frothing wand.

Really?!? I just wipe real well, purge real well, and run the wand in some water for a bit. It's steam, so you'd effectively be autoclaving the bits that were left, if there were any.

pdx wrote:Yeah, you can cook eggs in a hurry with a commercial steam wand. I wouldn't do it on mine, though. Imagine eggs in the boiler... Mostly I use mine to heat bottles for my son.

I know at the Synesso factory they used to use theirs to heat soup for lunch. Just be sure to purge & don't do it after you've drawn out water for an americano or whatever.

Hm well, tempted as I am, I think I'll leave the eggs for the frying pan. Although I am intrigued... oh boy, must resist..

Psyd wrote:Really?!? I just wipe real well, purge real well, and run the wand in some water for a bit. It's steam, so you'd effectively be autoclaving the bits that were left, if there were any.

Like most living things, salmonella bacteria can evolve when faced with a changing environment. When it became fashionable to make omelets on Synesso frothing wands, mutant strains of salmonella that could withstand frothing temperatures began preferentially multiplying.

For those readers who live at altitude, where water boils at lower temperatures, I'd like to sound a special caution. High altitude omelet making on a Synesso can be especially hazardous where you live.

ken

Another Cyncra Q: I know some people have referred to theirs as having phenomenal temperature stability, and others (including Abe here) have seen larger variances, but that was on models from a couple of years ago. Has Synesso made any changes since then?