An egg is under a lot of pressure when it is cooked. This is because there is air between the shell and the thin egg membrane at the blunt end of the egg, which expands when heated. And if the pressure cannot escape, the shell cracks and the egg white escapes. This doesn’t look nice in the pot and certainly not on the breakfast table. With the egg piecer from KÜCHENPROFI, you can ensure relaxation on all sides. Simply poke a hole in the blunt side of the egg and the treat stays whole. No burst shell Easy to use Material: stainless steel Dimensions: 6,7 × 4,8 × 9,2 mm
