Keeduklaasist

Keeduklaasist is a glass vessel described in Estonian culinary literature as a specialized item for boiling eggs, derived from the words keedu and klaasist meaning related to boiling glass. It is designed to hold water and eggs in a compact form, with a heat‑resistant glass body and a lid to minimize evaporation. Typical designs include a shallow, wide bowl with a separate rack or insert to hold eggs above the water, allowing even heat transfer, and a pour spout for decanting hot water.

Materials commonly used for keeduklaasist are borosilicate or soda‑lime glass, chosen for thermal stability and clarity. The overall construction emphasizes straightforward operation and visibility of the contents, so users can monitor the cooking process without removing the lid.

Historically, keeduklaasist appears in mid‑20th‑century Estonian domestic science and kitchenware catalogs, described as a practical alternative to metal egg boilers. Its use peaked in households that favored simple, single‑purpose kitchen tools, though it remains a niche item in many modern kitchens. Contemporary examples are often produced by regional glassmakers and kitchenware brands, sometimes marketed as retro or artisanal equipment for small‑batch egg cooking.

In current practice, keeduklaasist is valued by collectors and culinary enthusiasts for its glass construction and the ritual of preparing eggs in glassware. It is sometimes featured in café demonstrations and cooking classes as an example of traditional or artisanal approaches to egg preparation.