Workshop of one week to experiment thermoforming by creating smart tableware displaying 2013.
A contemporary and unique way to taste the soft-boiled egg.
More than an eggcup, this is both useful and well designed. You can eat it with a spoon or dip toasts into it, with space for a small mound of salt and a bit of buttered bread. The cloche keeps the egg hot before the tasting. Inside it, it contains the shell of the egg.
Thanks to the thermoforming process, it is really cheap and simple to produce. The quite organic design sublimates this everyday dish.