Egg Slicer: Neat Egg Slices in Seconds

An egg slicer turns out even slices in seconds – lovely for salads, sandwiches and buffets. Here's how to use it, look after it, and get more out of it than you might think.

What You Can Use an Egg Slicer For

Boiled eggs are the classic, but soft mushrooms, mozzarella, strawberries, boiled potatoes, kiwi fruit and butter all slice just as evenly. It's a quick way to make salads, sandwiches and platters look that bit tidier. Take a look at the kjøk egg slicer.

Getting the Technique Right

Lay the egg on its side in the cradle and press the wires down slowly and evenly – that's how you get clean slices without any crumbling. For wedges instead of slices, turn the egg 90 degrees after the first cut and slice again.

Common Mistakes

Pressing down too fast or with a jerk squeezes the yolk out – go gently and evenly instead. Very soft ingredients are also easier to slice when well chilled, as they hold their shape better.

Care and Cleaning

Rinse it straight after use so nothing dries on between the wires. Those fine wires are the heart of the slicer, so treat them gently – many models are dishwasher-safe.

Frequently Asked Questions

What else can you slice besides eggs? Mushrooms, mozzarella, strawberries, boiled potatoes and butter.

How do I clean it? Rinse it straight after use so the wires stay clear.

How do I get wedges instead of slices? Turn the egg after the first cut and slice again.

Why does my yolk crumble? You're pressing too fast – work slowly and evenly.

Are the wires delicate? They're fine wires, but treat them gently and they'll last well.

Is it dishwasher-safe? Usually, yes – though washing by hand is just as quick.

What's the trick with soft ingredients? Chill them well first and they'll hold their shape better. Find more in our kitchen accessories collection.