Who hasn't experienced it: the breakfast egg is happily cooking away in the saucepan, suddenly the shell bursts and the egg white comes out. Of course, the egg remains edible - but it is no longer pretty to look at. But there are a few things you can do to keep your breakfast eggs from cracking. The easiest way is to use the egg piercer (Ø 5 cm) from Fackelmann: Before cooking, use the piercer to poke a hole in the blunt end of the egg so that the air can escape. The pressure created during cooking can now no longer cause the shell to burst. Practical: The mandrel can be screwed in for safe storage. The black and silver egg piercer "Made in Germany" is made of plastic and can be cleaned by hand if necessary.
2 assorted colors.
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