Tonight, I tried it for the egg pasta that I make. I was impressed that it worked. The white was tender and not chewy and the yolk was cooked through!
The other pin that I tested was one suggesting the addition of baking soda to the water. It is supposed to help the shell seperate from the egg so that it is easier to peel. This worked for me as well. I only used 1 teaspoon of baking soda and that worked for me.