Eggshell porcelain is porcelain of extreme thinness and translucency, so delicate that it has been compared to the shell of an egg. The term describes both a technical achievement and a recognised category of wares made in China, Japan and Europe.
The technique originated in China, where very thin porcelain was produced during the Ming dynasty and later revived in the Qing period, with walls pared down on the wheel to the point where the vessel seemed almost bodiless. Japanese factories made large quantities of eggshell tea wares for export during the Meiji period, often painted with figures, flowers and birds. In Europe, the Rozenburg factory in The Hague produced remarkable Art Nouveau eggshell porcelain in the years around 1900, painted with flowing botanical designs, while the Irish Belleek factory made very fine, thin wares with a pearly glaze. Some British factories also produced cups and saucers with eggshell-thin bodies. Because of its fragility, undamaged eggshell porcelain is relatively uncommon, and collectors should examine pieces carefully against a light, looking for hairline cracks, chips and restoration. Such wares are best displayed in a cabinet rather than used.
