• Now on Kickstarter
The Deviled Egg Bake Pan
The world’s first half-egg baking pan — a silicone mold that cooks egg whites and yolks separately, so deviled eggs are faster, easier, and perfect every time.
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- Patent Pending
- BPA-Free · FDA-Compliant
- Freezer to oven
The Problem
Deviled eggs shouldn’t take 45 minutes.
Boiling is messy, slow, and inconsistent. Cracked shells. Greenish yolks. A sink full of water.
The Oeufware Way
- 35 min
- Preheat the oven to 350 Degrees
- While the oven is pre-heating crack 1 egg at a time and place the egg white in the egg chamber and the egg yolk in the center channel
- Place the lid on the egg pan and put it on a cookie sheet and place it in the oven for 13-15 minutes
- Pull the pan from the oven and put cool water in the top of the pan and in the cookie sheet underneath
- Remove the cooked yolk from the center chamber and add to a mixing bowl and make your devilled concoction
- Place the pan in the fridge/freezer for 5 minutes
- Carefully pop the eggs from the pan using the patented flexible egg release
- Traditional Boil Method
- 45 min
- Fill a pan with water and bring to a boil
- After the water reaches boiling add the 6 eggs and boil for 10 minutes
- After boiling place the eggs in a bowl with ice for 5 minutes or until cool
- Peel all 6 eggs
- Cut and slice the eggs in half
- Remove the yolk and put it in a mixer to make the devilled topping
How it works
Three steps. One perfect tray.
Designed so you can prep a dozen flawless deviled eggs without breaking a sweat.
Fill
Crack each egg — white in the chamber, yolk in the center channel.
01
Bake
Cover, slide into a 350°F oven for 13–15 minutes. No water, no shells.
02
Serve
Pop the perfect eggs out, swirl in your filling, plate, and impress.
03
Not Just for Eggs
One Mold, Endless Possibilities
The Oeufware Bake Tray is a versatile kitchen tool. Here’s just a taste of what you can create.
Classic Deviled Eggs
The original — egg whites and yolks cook separately for perfect, identical halves every time.
Sous-Vide-Style Egg Bites
Café-quality egg white bites baked right in the mold. Meal prep made beautiful.
Cheesecakes & Panna Cotta
Individual portions of your favorite creamy desserts — elegant and perfectly shaped.
Frozen Yogurt Bites
Fill, freeze, and pop out bite-sized frozen treats. Kids and adults love them.
Chocolate Truffles
Pour chocolate with cream centers for stunning handcrafted truffles.
Herb Butter & Charcuterie
Mold beautiful herb butter rounds for cheese boards and dinner party spreads.
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See it in action
Designed with Precision
Watch the tray go from cracked eggs to a plated dozen — no peeling required.
Why It’s Different
Nothing Else
Like It.
- The only half-egg cooking mold on the market
- Yolks cook separately in the dedicated center well
- Bake your flavor directly into the egg
- Flat bottoms — eggs stand up on any plate, no specialty platter needed
Existing silicone egg molds make whole eggs, not halves. Existing deviled egg products are serving platters, not cooking tools.” — Oeufware
Product at a Glance
Material
100% food-grade silicone, BPA-free
Compliance
FDA-compliant for cookware
Includes
Pan and fitted storage lid
Safe For
Oven, Freezer, Dishwasher, Microwave
Temp Range
-40°F to 446°F
Status
Patent Pending
Our Story
Born from a Love of
Deviled Eggs
Oeufware is a one-woman kitchen brand based in Florida, founded on a simple idea: that the tools we use every day should match the food we love to make.
After hours of boiling, peeling, and salvaging torn egg whites for a single 96-egg event, founder Lauren Gale set out to design the tool nobody had built. Over a year of development, three iterations, and a patent application later — the result is the world’s first cooked half-egg mold.
After exhibiting at the 2026 Inspired Home Show in Chicago, Oeufware launches on Kickstarter on May 26, 2026, with first units shipping in December.
━━━━ Lauren Gale, Founder
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