Silicone Egg Cooker Set for Shell-Free Hard Boiled Eggs

Six cups that keep the shell out of your breakfast

A cup that keeps the shell out

The translucent silicone cup holds the raw egg in its own shape while it cooks. The cooked white comes out smooth and whole, with no chunks left stuck to the shell. You crack the egg straight in, so there is no shell fragment to fish out of the pot.

Lids that lock in the shape

Each cup has a glossy red screw-on lid with a loop handle. The lid seals the egg in its cup, and the handle gives you something to grab when you lift it out of the water. Screw it on until it is snug. Forcing it only makes it harder to open later.

Six cups for a full batch

Six cups fill a whole breakfast or a deviled-egg platter in one boil. The ridged feet keep each cup steady on the counter while you fill it, and the cups float in the pot so they cook evenly with the rest of the batch.

Crack it in, screw it on, lift it out

1. 1
   Crack the egg into a cup

   Set the cup on the counter by its ridged feet and crack one egg straight into it. Keep the yolk whole and let the white settle into the base.

2. 2
   Screw on the red lid

   Turn the red lid onto the cup until it is snug. Do not force it. An overfilled or over-tightened cup is hard to open once the egg has cooked.

3. 3
   Simmer in a standard pot

   Place the cups in a pot of boiling water. They float, so you do not need a basket. Cook until the yolk is set the way you like it, then use tongs to lift them out.

4. 4
   Cool, open, and lift the egg out

   Let the cups rest for a minute before you handle them. Open the lid, tap the cup, and the egg slides out smooth and whole, ready for toast, salads or deviled eggs.

Six cups and six lids, ready for the pot

• Translucent silicone egg cups×6

  Milky translucent silicone with a ridged base for stability

• Red screw-on lids with loop handles×6

  Glossy cherry red, one lid per cup

• Opp bag packaging

  Set ships packed in an opp bag