Now I can make an egg sandwich that fits the bread!

Worked like a charm

The egg rings do not sit down firmly and smoothly at edges. This allows the egg to seep out under the ring.I tried getting the pan and ring hot and then slowly dripping the raw egg in the ring but there was still more leakage than I expected. I have several round egg rings of stainless steel that seem to work much better.

There are many round egg rings out there, but it's tough to find a square one. At the time I found this one there were only 2 reviews for it. Both reviews were 5 stars, and both reviews of free product. So I was still a bit skeptical. But I've thrown away 15 bucks on sillier things, so why the heck not give it a shot?First things first: they work great. but...Logic says that you're not going to get a seal between the metal of the rings and the pan. It'll be pretty close, but there's going to be a tiny gap there. Physics says that the egg is going to go through that gap. This is true and was what happened on my first attempt with these things. I just opened the package, rinsed the thing, put it in the pan, put the pan on the burner and turned it on. I immediately cracked the egg into it and it seeped out beneath the thing all the way around -almost like the ring wasn't even there. So I read up on how to use egg rings to try again the next day.The internet and all those on it seem to agree that the way to use an egg ring is to heat the pan AND ring to "medium low medium" before cracking the egg. If you're like me, none of the settings on your burner say "medium low medium". I've got low, high, and then the numbers 2,4,6 and 8. Between the words, numbers and dots, there are a total of 10 settings. So Medium must be 5, low must be 2.5. That should leave "medium low medium" somewhere between 3 and 4. I went with 4 because that's the area I operate at when I want to cook something without an immediate fear of burning it.I hit the inside of the ring and the pan with one quick shot of vegetable cooking oil spray, and when it began to sizzle, I added the eggs -slowly until the edges had cooked enough to keep the rest of the egg from going under the ring. I'd guess about 8 seconds or so to pour each egg and keep it relatively well contained. I used large eggs which I had stirred with a fork. I didn't add any extra ingredients to them, just stirred the whites and yolks together because that's how I like them on a sandwich.They cooked for around three minutes on one side before the edges appeared stable enough to flip them. I did a single flip, trimmed the part that had seeped under and placed it back in the center of the egg, slapped on a few slices of Canadian bacon and cheese, and left them on this side until the cheese was nearly melted. Once that was done, I placed them both on some very lightly toasted bread for the big, greasy, truck-stop-diner-in-the-1970s kind of sandwich I was going for. It was delicious!I included 4 pictures. 1 when they first went in the ring (to show the small amount of leakage), 1 when I had just flipped them, then 1 with the mostly assembled sandwich and one with the final product.I didn't snap a picture of it, but sunny side up eggs were even easier with these rings -not that it's necessarily practical to have a square sunny side up egg. But the size of these being 4"x4" makes the egg pretty thin at the end when compared to the 3" or 3.5" round rings. So they cook faster and more completely without the need to add a lid to finish cooking the top.One other reviewer said "I saw a golden light. I heard an angelic choir. It was like a divine calling." I don't know if I'd go quite that far, but it did leave me wondering how I made it to nearly 50 years old without ever trying to find a shaper to make egg sandwiches that fit on the bread. It's so darn practical.

Practicos para poner un huevo revuelto a un sandwich. la asidera es de silicon resistente al calor. El unico detalle es que hay que engrasarlos por el peralte interior para evitar que se pegue el huevo ya nue no tienen antiadherente. Si el fondo del sarten no es perfectamente plano puede salir un poco de huevo por lo que es conveniente añadir solo un poco de huevo para hacer una cama y luego el resto a fuego muy lento y tapar el sarten para evitar que se queme es fondo y se cocine bien el huevo. al final se puede desmoldar y darle la vuelta para dorar el otro lado.

This is exactly what I wanted. A square egg mold for my regular bread breakfast sandwiches. It’s perfect. A little spillage but works like it should.