How to Use Your EggBath

Frequently Asked Questions


How does the EggBath work?

Place clear water resevoir on its base. Place metal drainage filter in the bottom of the water resevoir. Place 2-4 eggs in the water basin. Add boiling water to desired fill line and allow water resevoir to drain completely into base. Remove eggs, crack, and enjoy!

How many eggs fit in the EggBath at one time?

We recommend 2 at a time, but our soft boiled egg maker can fit up to 4.

How hot should the water I use with the EggBath be?

For best results, pour boiling water directly into your EggBath.

What impacts the firmness and cooking time of my eggs?

1. Egg Size

2. Temperature (Room temp or refrigerated)

3. Water Temperature at time of filling the water resevoir

4. How many eggs you place into your eggbath.

Is EggBath made with food-safe materials?


Does the EggBath require electricity?

No. The EggBath is self-draining.

How do I clean my EggBath?

EggBath can be easily broken down into its components for handwashing and it is also dishwasher safe.

How do I store my EggBath?

EggBath collapses into an easy-to-store box that fits into standard cabinets and cupboards.

What are the dimensions of the EggBath?

Assembled: 9.5" x 5" x 5" (24.1 cm x 12.7 cm x 12.7 cm)

Collapsed: 5.4" x 5" x 5" (13.72 cm x 12.7 cm x 12.7 cm)

How many components does my EggBath come with?

There are 4 parts to the EggBath: 1 Lid, 1 Clear Water Resevoir, 1 Base, 1 Metal Drainage Filter

What do the fill lines mean?

The fill lines provide you with a range for you to prepare your egg. Each line allows you to consistently cook your eggs every time you use it. The higher the fill line you use, the firmer the egg will be.

What is the minimum and maximum cooking time with my EggBath?

4-7 minutes based on desired level of firmness. EggBath provides you with 4 different levels of firmness, so the firmer you want your eggs, the longer it will take.

What is a half-boiled egg?

A half boiled egg is a delicacy popular in Southeast Asia that featues egg whites that are just set to have a custardy texture and the yolks remain creamy.