These stoneware Egg Coddlers get their perfect egg shape from slip clay casting, which involves pouring liquid clay into plaster molds. The cast clay is dried in the mold for hours, then unmolded and air-dried some more before firing in the kiln. The application of the transparent glaze inside and outside is done by dipping. There is a special requirement for the lids with bayonet locks, which ultimately have to fit very tightly to prevent cooking water from getting into the vessels. For this reason, special care must be taken when fitting the lids - you can easily tell whether they are actually closed by the small, circular mark on the rim of the jar. Our tip: Season your egg dishes to taste and, for variety, add green herbs, finely chopped fresh spinach, steamed mushrooms with diced onions, ham or smoked tofu to the coddler. The cooking time - place the vessel filled with egg mixture and other ingredients of your choice in the pot so that it is in boiling water up to about the height of the food - depends on the desired consistency.

Certain manufacturing steps are carried out by hand. Slight dimensional and color deviations may therefore occur.