In the 18th century, eggs were not only eaten vertically but also lying in egg cups with a corresponding oval opening. In France, eggs were eaten standing up, while in Germany they were eaten lying down. Specially made double egg cups allow both types of consumption. When the egg was lying down, the yolk was dipped with toasted bread strips, a type that has now been forgotten.
Rare double egg cup in Martelè surface based on old models: two bowls, one for standing eggs, one for lying eggs, connected by a shaft. This hammered surface technique was popular during the Art Deco period and between the World Wars. Marked in Germany around 1920, manufacturer unknown.
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| Epochen: | Art Déco |
| Material: | Silber |
| Themen: | Design Tafelsilber |
