Cooking Enthusiasts: Using a Joie "Eggy" silicone ring 

Very welcome and thank you for watching 🙏

Yes, the height profile of the Eggy allows for a lid to be used with most skillets, which makes for an added convenience. I’ve become disabled since making this video, so flipping eggs isn’t as easy as it once was, and utilizing steam to cook the eggs is a big help 👍

You're very welcome, and thank you for taking the time to watch and to comment. Very appreciated.

Thank YOU for commenting, and enjoy your Eggy, they are a versatile and useful kitchen tool for more than eggs.

Because we're cooking over low-medium heat to allow the skillet and oil to warm, by the time we drop our egg in to begin cooking, 10 seconds have elapsed before we cover the skillet with the lid. Trapping more of the excess heat & steam generated beneath the egg, eventually radiating out at the surface and circulating within the lid, provides more even cooking throughout the egg than without a lid. The skillet never leaves the heat source, so with or without a lid, the bottom of the egg which is in direct contact with the skillet continues to cook. Utilizing the lid as quickly as we can, ensures the radiant heat within the skillet is cooking the visible portion of the egg reasonably close to the same pace as the non-visible portion. Depending on the type of material used in the construction of the skillet, type of heat source, intensity of heat, volume of the egg, fat used to cook the egg, and a few other variables, this is an option, because not all skillet/lid combinations may fit properly, or allow enough height for the Eggy to clear the lid. Some cooks enjoy the convenience of this cooking option as it allows them the flexibility to multi-task while making breakfast. It's a very basic application, taught in Middle Schools throughout America, which many young cooks have embraced wholeheartedly. In virtually ANY type of cooking, when no lid is utilized, any liquid that is cooked off first is converted to a gas in the form of steam, and the vessel loses volume, as steam is released into open air. If you want to reduce the loss of volume to a dish and conserve some of the radiating energy in the form of steam, by reducing the heat source, you can cause most of the steam to collect within the dome of the lid, and reform as liquid. Covering the skillet with a lid doesn't do much at all to the non-visible part of the egg, which continues to cook. It just does what basic science teaches, which is to create an environment inside the lidded skillet that cooks more evenly throughout, than if one were to not cook with a lid. Folks have been using spatulas to flip eggs over just as long as they've been using lids to cook them through. It all comes down to what works for you, and that's why we do what we do because it works for us. Good question, I appreciate the ask.🙂

Good question and this is an issue that is tricky to pinpoint. The silicone ring should be stored where it can remain in a fixed shape to best seal to flat surfaces. The skillet is important as well, so if there is any warping present it can lessen integrity of the seal. I have had success using a cooking spray, in a warmed skillet. Gently warm the skillet with the Eggy lightly oiled along the inside wall of the silicone ring. Spray a light mist of cooking oil in the area of skillet where the egg will be nestled inside the Eggy. Spray Eggy and skillet together encouraging a good seal development. The best seal results when silicone ring rests flat to the skillet surface and the cooking spray can bond to the Eggy forming a seal. If the Eggy form becomes kinked or misshapen, this can cause difficulty. I have trimmed the excess egg resulting from a poorly developed seal after the egg has cooked, but an excessive amount oozing through regularly, is not typical. Hope these suggestions help 🌟

@@cookingenthusiasts9478 thanks, I will give that a try.

Use fresh eggs

very welcome, and thank you for commenting. these are really great!

Excellent suggestion and thank you for sharing 🙏🔥

Thank You so much for sharing and wishes for a very happy life for you as well. 🤗

You're very welcome and enjoy your Sammiches😁

And I also thought I was the only one to call it a "sammich" - well, GREAT minds do think alike. 😃

Thank You kindly

Parade by Backing Tracks

Gene, I do notice that in using several skillets, some of the skillets do pitch upward from center, or dome inward. Whether this is due to warping, by manufacturer design or other circumstance, some contents will spread in certain pans while other pans do not. I try to rest my silicone rings on a flat marble surface when not in use to keep them flat. This has helped. As in my most recent video, some content seep is expected as heat, oil and wieght of ingredients in the ring will cause water to be shed out from the path of least resisitance.

Manufactured to withstand temperature over 525°F. Most stove top cooking of eggs are never intentionally set this high. This would be cooking at the 'high' setting for most heat sources. Silicone would have to be exposed to temperature over 536°F for prolonged periods to begin to show signs of deterioration or compromise.

Nigel, yes I agree. This may be due to the limitations of the digital camera I used back then. Very inexpensive and a general purpose camera that was limited in capabilities, especially video resolution. It definitely looks more poached than fried, but at the end of the video I demonstrated how runny the yolk was cooked by breaking it with the toast edge, and letting it run. The egg can be flipped over with a spatula and fried briefly on the top side. Depends on the cook, doneness preference and style of egg or presentation you have in mind 🙂

@@cookingenthusiasts9478 Thanks for that. The shop I went to for the silicone ring had sold out, so I got the Joie eggy pan instead. I've had this before. And I found it excellent as I was able to cook the egg on one side then flip over with a spatula and do the other. Anyway, was perfect for my taste and fitted the muffin with cheese slice. I was pleased with this. So thanks for your detailed reply.

A T-Fal 10.5 inch Thermo-Spot pan. Has worked very well for me, and can be used without oil. Although I would suggest applying oil to the Eggy itself, so that the egg releases easily.

Building an egg sammich 🤩👍

Silicone egg molds are presently manufactured in numerous shapes, sizes, from varying materials. Squared pans are available as well.

Try allowing the skillet and Joie Eggy to warm up together before you crack the egg. Make sure your skillet is flat and the Eggy rests squarely in the skillet. I brush on cooking oil so the egg can gel with the oil on the surface of the Eggy. This should help minimize and reveal any space or air pockets between the bottom of the Eggy, and your skillet 👍

Maureen, if you’re asking why use silicone egg rings, they are helpful for making more than eggs, but very useful in making eggs for breakfast sandwiches.