How to make egg cups

Written by kelly sundstrom
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How to make egg cups
You can create custom egg cups using craft materials. (Jupiterimages/Polka Dot/Getty Images)

Egg cups are often used when serving and eating soft boiled eggs, and can be found in a wide variety of colours and designs. If you enjoy eating soft boiled eggs, you can make your own egg cups using arts and crafts materials. This will enable you to enjoy a soft boiled egg using a decorative egg cup that you constructed from your own hands. You can even place the decorative egg cups out as a display.

Skill level:

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Things you need

  • Terracotta clay
  • Clay knife
  • Egg
  • Pointed clay tool
  • Ceramic glaze
  • Watercolour paintbrush
  • Sponge
  • Wooden clay tool
  • Kiln

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  1. 1

    Knead 227 g (1/2 lb) of terracotta clay for five minutes, to remove any air bubbles. If the clay is fired in a kiln with air bubbles inside it, the clay could burst and shatter.

  2. 2

    Form the clay into a cylinder that measure 7.5 cm (3 inches) wide and 10 cm (4 inches) long. This will allow the base of the egg cup to be wide enough to stand upright on a table.

  3. 3

    Press the wide end of an egg halfway into one side of the cylinder. Rotate the egg to slightly widen the impression.

  4. 4

    Carve designs around the outside of the egg cup using a pointed clay tool. For example, you can draw swirls or spirals into the clay.

  5. 5

    Allow the egg cup to air dry completely.

  6. 6

    Paint the dried clay with lead-free ceramics glaze. You can use small paintbrushes, sponges or wooden tools to create beautiful patterns. For example, you can paint glaze into a design you previously carved out with a pointed clay tool, or you can dab dots of glaze onto the surface of the clay. Use several coats for best results and allow the glaze to air dry completely.

  7. 7

    Fire the egg cup for 4 hours in a kiln that is set to medium-high heat. You can use a kiln at your local school or community college. Allow the egg cup to cool completely before use.

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