These work great and the instructions are easy to follow
These worked great the first time. (Well, almost the first time!).Here's how to make sure that your results are perfect:FIRST TIMETake the rings and the brush out of the packaging, and wash & rinse them thoroughly, then dry them.EVERY TIME1. Heat your pan, put in the ring(s), and then put your butter or oil into the ring. It will spread out as it melts/gets hot. *Do Not Put the Egg into the Rings Until the Pan, Butter/Oil, and Rings Are Thoroughly Hot.* This is a *critical* part of the process - if the pan and ring are not hot, the egg will not congeal quickly and will instead leak through the bottom of the ring.2. When the butter or oil is melted/hot, take the brush, dab it in the butter/oil, and then dab it thoroughly on the inside of the ring(s). Pay special attention to the inside seam (where the handle is) - this is where the egg is most likely to stick. (This went wrong for me on my very first attempt & the egg stuck a little.)3. (Optional) Pierce the yolk and stir the egg a little so that you get an evenly cooked egg. Or, accept that the yolk will break open when you take your first bite and if you're not careful spill down your shirt. Ask me how I know!4. Wait until the egg looks almost cooked. Take the ring off, let it set a bit, and then flip the egg.5. When the egg is cooked to your liking, take it from the pan and put it on your toasted muffin.AFTER YOU FINISH EATINGPut some very hot water in a bowl or in your sink, put in some dishwashing soap, and then put the ring(s) and brush in the water. Let them soak for a bit. If you buttered/oiled the rings well, there will be very little to clean off the rings. But even if there's some stuck-on egg, it comes off easily.You can use a soft sponge or one of those sponges with the blue or green scrubbing pad, and lightly scrub any bits of egg that might remain. To clean the brush, you can squeeze a bit of dishwashing on it, then lightly squeeze and roll the brush "fingers" around.Rinse everything well under hot water, dry, and put away.Note that the ring is coated with a material that makes it somewhat slick, but it's not true "non-stick". You need to use butter or oil when you cook with it. I suppose cooking spray might work as well.TROUBLESHOOTING* My egg doesn't turn white when I put it in the ring and then seeps under the ring throughout the pan.You must heat the pan and ring thoroughly before you put the egg in.* My egg sticks to the pan and/or ringYou must use a liberal amount of butter or oil, and you must thoroughly dab the butter or oil on the ring when it is hot.* My egg falls apart when I lift the ring out.The egg must be cooked well enough so it doesn't collapse when you remove the ring. This means that a completely runny egg including a runny egg white isn't possible with this device. You can get close to it, but the egg has to set enough to keep its shape when you remove the ring.* I can't get the egg that I just cracked into the ring because the ring/pan/flame is too hot.You can either move the pan to another place on your stove where there's no flame, or break the egg into a cup and then pour the egg from the cup into the ring.* I tried cooking something in the ring that's not an egg (such as ground sausage) and it stuck or came apart when I removed the ring.The ring is designed for an egg. If you try it with anything else, you'll get the best results if your thoroughly, liberally dab butter or oil on the hot ring before you put it into the ring.* The ring overflowed when I put the egg inThis is designed for a chicken egg up to the "extra large" size. It is too small for most duck or goose eggs. It definitely won't work with an ostrich egg - don't even try; you'll have problems you just don't want to deal with.