The Science
Independently UK lab tested
The Iron Egg has been rigorously tested in the UK by independent UKAS-accredited laboratories to ensure both safety and efficacy. When used as instructed—boiled in 1 litre of water with a few drops of lemon juice—the Iron Egg demonstrably releases over 6 mg of dietary iron in just 10 minutes. The result was verified using Atomic Absorption Spectroscopy (AAS), a highly accurate analytical technique that precisely measures elemental concentrations.
Enhanced Iron Release
Testing conducted at Ulster University by Dr H. Coleman demonstrated that the Iron Egg releases significantly more iron when allowed to roll freely in the pot, increasing iron levels by up to 50% compared to a fixed position. These findings underscore the importance of following the recommended usage guidelines to maximise the iron infusion for optimal nutritional benefit.
Safe and Compliant
During comprehensive testing, all water samples containing iron from the Iron Egg were found to meet the strict UK regulatory requirements for water quality under The Water Supply (Water Quality) Regulations 2016. The levels of other trace metals, such as copper, lead, and nickel, were all well below safe thresholds, confirming that the Iron Egg is not only effective but also completely safe for regular household use.
Internationally Accredited Standards
The water analysis was conducted by the GBA Group, a prestigious laboratory network accredited under ISO 17025 standards. This accreditation ensures that all testing adheres to stringent international standards recognised by UKAS, the International Laboratory Accreditation Cooperation (ILAC), and other respected global organisations.
For complete technical details and laboratory reports, download our primary research documentation.
How cooking with iron adds iron to your food
Adding iron to everyday food
Cooking with iron can increase the iron content of food. Reviews of iron cookware have found it can meaningfully raise the iron in meals — especially acidic dishes like soups and sauces. The Iron Egg brings that same food-first method to any pot you already use.
What the research shows about iron in food
Studies of iron cookware consistently find it increases the iron content of a wide range of foods, with the largest effect in acidic recipes such as soups, sauces and stews.
Why It Works
Acidic ingredients — a squeeze of lemon, a tin of tomatoes — help release more iron into your food. It's a gentle, food-first way to add iron to meals you already make.
A Safe and Sustainable Solution
One reusable egg, made to last years — an accessible, sustainable way to add iron to your cooking.