Save time and keep hands clean: Quickly remove the of a cooked egg to access the white or yolk without smearing your fingers or dealing with scattered shell fragments. Simple, reliable mechanism: Operates like a pair of scissors. Insert the inner ring over the end of the egg, squeeze the handles to expose the surrounding teeth that pierce the shell, then release to retract the teeth and cut a clean, complete section of shell. Durable stainless steel construction: Made from rustresistant stainless steel for repeated use and long service life. Easy to clean: Rinse with water and soap or wipe with a clean rag after use. Key features at a glance Function: Cleanly removes the of boiled eggs for neat serving, filling, or dessert preparation. Material: Stainless steel — rustproof and reusable. Operation: Scissorstyle handle, inner ring placement, retractable teeth for a complete cut. Maintenance: Simple hand wash or wipeclean. Practical use scenarios Home breakfasts: Neatly open soft or hardboiled eggs for family meals without shell fragments in the egg cup. Desserts and cooking: Prepare eggwhite based desserts or separate tops for easy scooping and piping. Food service and catering: Create consistent, presentable egg servings for buffets or plated dishes with minimal cleanup. What this tool solves Eliminates messy hand contact and scattered shell pieces. Produces a cleaner, more consistent opening than tapping or cutting with a knife. Reduces cleanup time after preparation and serving. Instructions for use (brief) 1. Place the inner ring over the end of a cooked egg. 2. Squeeze the handles so the small teeth pierce the shell. 3. Release the handles; the teeth retract and the of the shell is cleanly removed. No special maintenance required—wash with soap and water or wipe dry and store.