Eavenest™ - Bare Steel Egg Cups
Bare Steel Egg Cups.
The whites stay in.
Nothing to flake off.
4.8 · 2428 verified reviews
- Bare 304 stainless, not non-stick. There is no coating on these cups — so there is nothing to blister, peel, or end up in your breakfast.
- A two-second mist and it slides out. Bare steel needs a little oil, the way a cast-iron pan does. Spray, crack, cook, tip.
- Three cups, one handle. Take the centre ring and all three come out together — no fishing about with a spoon.
- 9 cm across — the width of a crumpet, a muffin or a slice of toast. The egg lands on the bread, not beside it.
Will it fit my pan?
18 cm across all three cups. Any pan of 20 cm or more, with a lid.
Only a few sets left in this batch
Stock checked 24 August
I stopped buying these years ago because every one of them stuck. This is the first set that gives the eggs back whole.
Description & product details
Three uncoated 304 stainless steel cups on a wire rack with a central lift handle.
Each cup is 9 cm across and 2.5 cm deep. The rack measures 18 cm end to end.
Rolled rim, so there is no cut edge to catch. Hooked feet under each cup stop it sliding in the pan.
304 is the grade used for sinks and cutlery — it holds up to salt, acid and heat without pitting. No coating, no plastic, no silicone. Dishwasher safe.
The Perfect Eggs Promise
Cook with them for 100 days. If breakfast isn't better, email us for a returns address and we refund you in full — used is fine, that's the point.
Return postage is yours, usually around £4. If anything arrives faulty, we cover it.
Tracked delivery
Dispatched from the UK. Tracked delivery, 7–10 working days. Free on every order.
One thing ruins more eggs in these cups than anything else — and it isn't the egg. It's a line. Scroll down.
As featured in
Crack an egg straight into boiling water and the white spreads everywhere — then you're chasing it round the pan with a spoon, and what lands on the plate is half snot, half rubber.
Here the white has a wall to stop it.
The Water Line
The Water Line
About 1 cm of water. No more.
It sits under the cups, never in them — the steam does the cooking, the water never touches the egg.
Fill it higher and you get the one thing everyone complains about: a wet, sloppy white that won't hold together.
One line, and that whole problem is gone.
Bare Steel
Bare Steel
Most egg cups are coated. That coating is what fails.
It blisters, it lifts at the edge, and by the twentieth breakfast the egg is welded to the very surface that was sold as non-stick.
These cups have nothing on them at all. Nothing on them means nothing to fail — no twentieth breakfast, no flakes in the pan.
They need a two-second mist of oil, exactly like a cast-iron pan. That's the trade, and we'd rather tell you now than in a review.
The One Lift
The One Lift
Take the centre ring. All three come out at once, off the heat, while they're still hot.
Tip each one onto its toast — 9 cm of egg on a 9 cm slice.
It looks like the café made it. It took one pan and one lift.
Three steps, one pan
1 cm of water in the pan. Sit the rack in. Lid on. Bring it to a simmer — small bubbles, not a rolling boil.
Mist each cup. Crack one egg into each. Lid back on.
Lift the rack out by the ring. Tip each egg onto its toast.
Questions people ask
Is this poaching, or steaming?
Steaming, honestly. A poached egg is cooked loose in water; here the egg sits in its own cup above the water. What you get is the soft set and the runny yolk of a poached egg, with the shape of a fried one and none of the mess of either.
If you want a chef's swirl in a pan of vinegar, this isn't it.
Do the eggs stick?
Not if you mist them. Bare steel behaves like a cast-iron pan: dry, it grips; oiled, it releases. Two seconds of spray before you crack, and the egg tips straight out.
Skip it and you'll be scrubbing — that's true of any uncoated pan in your kitchen.
Will it fit my pan?
The rack is 18 cm end to end, so you need 20 cm of base or more, and a lid that sits flat. Most frying pans and saucepans clear it.
Measure across the inside of the base, not the rim.
How long do the eggs take?
It depends on your hob, your pan and the size of your eggs, so treat your first go as a calibration run. Start with the timing on the card in the box, then adjust by thirty seconds either way until it's yours.
After the first morning you'll never time it again — and you've got 100 days to get there.
What if I don't get on with them?
That's the Perfect Eggs Promise. Cook with them for 100 days — if breakfast isn't better, email us for a returns address and we refund you in full. Used is fine, that's the point.
Return postage is yours, usually around £4.
From the kitchen table
Breakfast in one go
Three eggs, one pan, and I'm sitting down before the toast has gone cold. Used to do them one at a time in a saucepan and half of it ended up down the sink. This just gets on with it.
The white actually holds
This is the bit I wasn't expecting. The white comes out thick and holds its shape instead of going off in ribbons like it does in a pan of water. It sits up on the toast rather than running off the sides, and the yolk stays soft in the middle if you catch it early enough. First morning I overdid it by about a minute. Second morning was right.
Rinses clean
Oil it first and there's nothing to scrub. Thirty seconds under the tap.
Two of us, same time
Both plates ready together instead of one person eating while the other waits. It stays on the hob and I've stopped thinking about it, which is probably the best thing I can say about a kitchen gadget.