Large Egg Silicone Mold

•  At Chicago Culinary FX, our Nature Line molds always begin with real specimens, never 3D prints. By casting from carefully selected natural specimens, we capture textures and details that machines cannot replicate. Each mold is then finished by hand in our Chicagoland workshop, where artistry meets precision.
• We use only platinum-cured, food-contact-safe silicone sourced and produced in the USA. This professional-grade material is BPA free, non toxic, and built to withstand the demands of the kitchen. It is oven safe up to 400°F (204°C) and stable in blast freezers. Backed by more than 25 years of experience, our molds combine artistic realism with the durability chefs rely on.

 Our silicone molds are designed to be as versatile as the chefs who use them. From fine-dining restaurants to pastry labs, they are trusted to create plated desserts, savory bites, artisan chocolate, and professional showpieces. Use them for:

• Pastry & Desserts: mousses, parfaits, entremets, frozen inserts, ice cream.
• Chocolate & Confectionery: bonbons, pralines, truffles, candy bases.
• Savory Creations: butters, terrines, gelées, infused mousses.
• Showpieces & Amenities: centerpieces, garnishes, banquet presentations.

Our silicone molds are designed for durability and ease of use. Below are answers to the most common questions chefs ask about cleaning, baking, freezing, and storage. For more detailed instructions and videos, visit our full FAQ page.

• Wash molds in warm, soapy water before first use (dishwasher safe, upside down like a bowl).
• Oven safe up to 400°F (204°C); freezer and blast freezer safe.
• Avoid sharp tools, abrasive sponges, and harsh chemicals.
• Store molds flat with parchment covering the detail side to prevent dust or warping.