The nib guarantees perfectly boiled, easy-peel eggs!


Made in Sweden

 Material: BPA-free, food-contact-safe-plastic, p olyamide (PA) 6 with 30% glass fibre. Stainless spring steel.
Safe for dishwashers and use  up to 220°C

“I always boil eggs with the EggLUX ”

Gert Klötzke 
Celebrity Chef & Professor of Gastronomy

It’s all about the nib.

Pressing the nib through the eggshell – always the blunt end – releases the pressure in the air space and lets water get in under the shell.

Cooking times for fridge-cold eggs

If the eggs are at room temperature, reduce the cooking time by a minute.

  Poached egg Barely boiled Very soft boiled Soft boiled Medium boiled Hard boiled Very hard boiled
  Firm white and runny yolk Very runny white Some runny white Firm white and runny yolk Some runny yolk Firm and creamy yolk Dry and hard yolk
S 2.30 3.30 4.30 5.30 7.00 8.00 10.00
M 3.00 4.00 5.00 6.00 7.30 9.00 11.00
L 3.30 4.30 5.30 6.30 8.00 10.00 12.00
XL 4.00 5.00 6.00 7.30 9.00 11.00 13.30

The times are for fridge-cold eggs of normal shape. If the egg is thick around the middle, it may be worth adding 30 seconds to a minute.

Egg sizes
S up to 53 g
M 53–63 g
L 64–73 g
XL from 74 g

Poached egg

A poached egg is an egg that is placed, out of its shell, in simmering water until the white is set and the yolk i...