i live alone, as well. but i’ve never made egg salad with one egg.
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I used to do that, too!!!
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I do it all the time.
" What is the advantage of an egg slicer compared to a kitchen knife? Is it because many knives will squeeze and crush the eggs, so you don’t get nice even slices? Or is it because the egg slicer is much faster?"
Both.
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Champagne bottles are also good for flattening chicken, veal, and pork.
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And strawberries!
I am unsure as to their intended use, but those birch twigs tied around a wooden handle make incomparably smooth gravies and sauces and are safe for tin. To boil eggs I submerge a steamer basket, lower the temperature, and put the eggs in. I did a dozen for Easter with no cracked eggs. They were easily shelled cleanly.
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I assume you mean by rolling, not by pounding. 
I’ve used wine bottles to roll/flatten. Never thought to use bigger, heavier bubbly bottles.
Actually the punt works well for pounding!
Those bags are great for all sorts of laundry items. I wear short or no-show socks and they tend to get stuck in the washer gasket (front loader meh!) The bag keeps them all together and no more missing socks!
I have one like this (that I got as a favor at a baby shower years ago) and a couple like this in different sizes (that I bought in Chinatown for infusing stocks and things).
I mentioned this conversation to her, and she laughed. “Sweetie, I have 3 different bag sizes. Some are to keep dresses from getting too balled up, some are for sweaters…” “But you never wear sweaters!” “Which is why you haven’t seen them…”
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Your tea infuser should be easier to clean (I hope) than a spice bag.
I have used these tea filter/infuse bag for spices (to make stock/broth)
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I was picturing champagne-spraying celebrations in locker rooms and wondering if pounding with the bottle might induce a little too much agitation if you were going to then open the champagne, which I’ll admit is a stretch. Worrying- it’s my job!
I use those tea bags in your 2nd photo to make my morning coffee. On top of a kitchen scale, I place the empty bag in a small empty yogurt container to keep the bag open and put in 15g of ground coffee. I should probably use the recommended 14g of coffee per cup, but I use 15g because I like strong coffee and because I’m a contrarian.
I then put the bag filled with coffee in my one cup coffee maker and pour in the water. I prepare 7 bags every Monday morning for the week. A package of 90 bags costs me ￥108/$0.81. I don’t know exactly why I do this, but I guess I’m just too lazy in the morning to measure out 15g. Whatever the reason, it makes a damn good cup of coffee, is both time and cost efficient.
I saved the emptied bottle from the '66 Krug I consumed after passing the bar exam. I agree to drink before pounding!
Dang! My celebration wasn’t nearly as much fun. IIRC I was at Seaworld with my father visiting the Flipper lagoon (it’s what dad wanted). Thank you for reassuring me that no champagne will go to waste or be endangered in your endeavors 
(No, I wasn’t home. No, I didn’t go down to the main post office to intercept the notification. What was done was done. There was nothing I could do to change the result, so off to Miami we went).
Cool. I doubt you can tell the difference between 14 vs 15 g. 
Preweight packages. Nice idea.
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A bottle of Krug can make most any event a happy memory, but it is always sad to polish off that last glass. It made even Dallas pleasant.
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Champagne glass is rated to 25 atmospheres, or 367 psi. Compare to still wine bottles at 5-6 atmospheres and 70-90 psi.
