Lodge Silicone Egg Ring: How To Cook With It

Thank you. BTW the reason you get shells in your eggs is do not crack them on the side of the dish. Crack on a flat surface..

Egg yoke solidifies at a higher temp than the white and that is why the scramble takes longer to set. The easiest way to fast set the top is after you poor the egg into the ring poor some water into the skillet outside the ring and put a lid over the ring and water (if you have a lid that fits the pan great but most cast iron don't so I just use the lid from one of my sauce pots). The steam will cook the top for you.

I did buy one of those things. I've now used it for the second time and the results are pretty much what I was looking for. I used oil with mine, but definitely think butter would be best. Having a circular egg allows me to buy my favorite sausage biscuit, add my egg and enjoy it WITH NO CHEESE which seems to be a mandatory for every sausage-egg biscuit package in the grocery store universe. Would recommend the ring.

Update: I decided tonight, inspired by your way and other YTs, to try it two ways. First with butter only, and ring with wide end down, as it's designed. Then with narrow end down and with a few oz of water, essentially a poached method. And i used a small 9" cast iron pan. I made sure the butter was sizzling, used PAM on the ring, and one egg sunny side up. Waited about 15 secs, poked the yoke with a fork. Then added a few ounces of water and covered with a dinner plate. Took no longer than 2 minutes to cook, and no seepage. Success. Then, the second poached way; One egg sunny side up. Water boiling around 3 oz brings the level about a quarter inch inside the ring. Narrow side down this time. Yes there was some seepage near the handle, since it makes a little gap on that side. But not much. Hot enough water to get it firm on bottom quickly. And similary, poked yoke and put the plate on it. Less than 2 minutes again and that egg was also successful. Not overcooked on the bottom either way. I wanted to get one or a set of these for years. So I bought a set on Amazon. Half the reviews complained about seepage. You are using it upside down and where the handle end is on that side is higher than the surface so it makes an opening near it. Look at it on a flat surface. On the bigger side, it's nice an flat. So I tried this twice instead using a non stick pan on med high heat (since those pans don't as hot on medium as cast iron). My first attempt with a scrambled egg in each one, fail. It seeped out way too much. Second attempt was two eggs scrambled in one ring. And I spread butter on the bottom edge hoping as soon as it started melting on the ring, it would make a liquid seal. Again, some egg started seeping out. Then I decided to just hold the top of the ring with my hand and that stopped the seeping. But like you said, the egg takes a long time to cook, especially two, and you can't remove the ring until it's fully solidified. And then the bottom is cooked too much. Harrumph. I know when McDonalds makes their egg McMuffin they are using a single cracked egg and special stainless steel heavier teflon coated rings on a flat top and they do about 8 at a time, and put a metal cover over all eight and a desert cup with water on it to hold the lid down more tightly. Apparently steaming that way. (There's a YouTube showing it.) And this video shows doing it in a non stick pan where they break the yoke after cracking makes it cook faster, and pour water in the pan and put a cover on it. Hmmm. https://www.youtube.com/watch?v=s3FhpfA6NcM Then I saw another YT where a lady boils some water in the pan, and uses a ring, which is akin to poaching it. That sounds like it has potential too.

Great video. The eggshell shrapnel is from cracking the egg by use of the edge of a bowl or pan. Crack them on a flat surface and that will be greatly reduced. Also, I put a small amount of the butter, oil or bacon grease I'm using around the inside of the ring before putting it in the pan. It seems to help the ring release from the egg when it's done.

Thank u for the lesson, I used mine and the egg did not cook the way I wanted it to. The tips u gave gave me an insight on how to use it correctly. I like English muffin with round eggs and sausage sandwiches. Next time will be perfect. Love ya.

I do like the option of the 2 different diameters depending on which way you flip the the handle. I do use silicone egg rings on occasion (not the lodge ones, haven't seen them before) when I want it to fit nicely on english muffin, bagel etc. One tip I can offer that I find useful for the release of the egg is to give the inside of the ring a quick spray of some non sick product like Pam or other oil in a spray bottle and also give the ring about a 1/4 twist back and forth half way through, makes for an easy release and a bit quicker clean up.

Thank YOU for this video. A few years ago I received the same egg ring as a present. I have tried to use it and never succeeded, I gave up. After seeing your video, I found the egg ring and followed your directions. Awesome results!

Fantastic video - You answered a lot of questions for me. I have been using an egg ring (AND one shaped like a slice of bread) and I'mm getting them to look better now. Thanks.

Slower , lower heat then you wont have the spillage and itll flip beautiful. That being said THANK you for posting . Found two of these in my kitchen stuff and had no idea what they were . Ive been a norning cook for thirty years

What a lovely accessory and you can toast your English muffin while it cooks and make a breakfast sandwich

Great video, I’m a new subscriber. I had just bought one of those silicone rings and wanted to watch how it worked for others before I try this one. As I was watching I tried it and it worked perfectly! Thank you 🙏 God Bless!

I LOVE my cast iron pans! I did not know that Lodge made those silicone rings! While I cook my eggs in my cast iron, after the egg is put in the pan, I have to chase it whit my spatula to get some semblance of roundness. It isn't that I want a circular egg - it is that I want the egg to cook uniformly. When I make "Toad in the Hole" the bread of course acts like the silicone ring. This looks like a must have gadget for my kitchen! Thank you for demonstrating!

It works great!

Great video, it's fun to have the perfectly round egg!

Perfect demonstration

Great video thanks!

Great video. Tried another brand of egg ring this morning. Think it is basically the same thing. I wanted to make a ham, egg, & cheese English muffin sandwich. It seems like the right place to use a perfectly round egg. Put a nonstick pan over a low flame (not case iron). Dropped in the egg ring. Added one teaspoon of butter. Once that was hot, added two fresh eggs. As they cooked, added salt, fresh ground pepper, and a few dashes of mild hot sauce to the top. Seasoning the eggs properly is important to the final product. I did not poke/piece the egg, because I really want the yokes intact. Once I could see it mostly firm on the stop, I gently pulled the mold off, and used a spatula to flip (as you did), and then just gently fried for a moment. Added this fried egg to the bottom half of a toasted English muffin with butter. As a plus, I took four slices of ham (thin, deli-sliced), seared them in the same hot pan (both sides). Then added one slice of white American cheese (could use any style cheese), took it off the heat, and covered with a lid, so the cheese would get soft (almost melted). Added the ham over the top of the egg. Added a dallop of Alabama White (secret ingredient) to the top side of the English muffin and dropped that on top of the sandwich. I would cook the yokes a little less next time, but the end result was very good - a lot better then you will find at the local McDonald's. : ) Thank you for the great inspiration!

Thanks for the video

Thanks