Lodge, the maker of cast iron cookware, also makes a device for cooking a perfectly round egg. Chef Matt Degen shows how it works and helps you decide if this simple tool deserves a spot in your kitchen.
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.
@@jfrunnyou aren’t supposed to smash the eggshell, just gently tap it against a flat surface, if you use too much force the eggshell will crack into small pieces and those are the ones that get into your pan
The fast food industry has used metal egg rings for decades. We also used rectangular omelette rings. Let the ring get hot in the pan, then oil/butter BOTH the pan AND the ring using a pastry brush. The oil not only will prevent the egg from sticking to the ring, it will also cook the egg faster.
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 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.
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 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!
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
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!
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 RU-vid 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. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s3FhpfA6NcM.html 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.
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.
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!
Another thought on the scrambled version. You could just cook scrambled eggs like normal, then drop the ring mold in the center, twist to get the first piece. Then you can use the spatula to load the rest in the top, and then let it rest for a minute to combine. You could even add cheese in the center before piling the remainder on top. That would add to the flavor and also help it setup better...
That is how we use egg rings, as well. I spray the rings with a light spray of nonstick butter and put 4 rings in a large non-stick frying pan. Break one egg in each ring. Cook for 1.5 minutes over medium heat and then add 4 pieces of Canadian bacon, wherever they fit, to the pan. Cook for about another 1.5 minutes, flipping the bacon part-way through, and put the English muffins in the toaster on a light setting. On good days, all will be heated at the same time. Assemble the sandwich and add a thin slice of cheese to the top (we like Harvarti), and eat immediately for the best quality. We also wrap them in foil when we are in a hurry, but I really don't recommend them after 15 minutes, unless they are re-heated and they still aren't the best.
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 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.
I use these to make a egg sandwich. I break the yoke. I cover the pan while cooking. I use a very low heat and a non-stick pan. I use the larger ring side. I flip it when the top starts turning white.
I use this one or one like it for years for my breakfast sandwich. I use English muffins or I find a hamburger bun most acceptable and A Walmart Sausage is also the perfect size and it makes a great sandwich.
Tuna can with both ends removed works too. Have the pan hot enough for the egg to seal as soon as you slowly pour in the egg so it seals at the bottom, then turn the heat down and cover.
you could cover the egg with a glass lid if you have 1 that will fit over the egg just push the handle down , use a fork to lift the handle back up once cooked , thats what i do works great
For the Scrabble and the fried egg, I use a silicone covered baby spoon and move the egg around a bit so it doesn't have to cook as long, while also not burning it, keeping the yoke in the middle as well. I use the silicone rings other side. Not sure if it benefits either way, though. Maybe I'm using it wrong?
Thanks for your perspective. Since the silicone ring has a smaller diameter on one end, and a larger diameter on the other end, I would have liked to see how the larger diameter worked re: frying an egg vs scrambled--perhaps the results might be different. I just bought one, so perhaps I will try the larger diameter side first. Very informative, overall--nice job.
Thanks! One thing to be aware of on that other end is the lip. That can cause part of the egg to catch. Regardless, thanks for watching and happy cooking 😋
My experience has been with metal rings and if they bottom of the pan is not absolutely flat, the egg will seep out. How about with these silicon rings?
Okay so they actually have metal egg rings, which are designed to do the same thing as your rubber one. If use one of those instead of trying to use the piece of metal that you use you'll have a lot more success and you can do either a regular egg or egg over-easy or scrambled eggs. The advantage to the metal side is it will cook more evenly it'll get warm and I'll actually do a better job cooking scrambled egg. You just want a sunny-side-up egg or you want to flip your egg like you did that's fine the plastic works good.
Just get a larger ramekin with a 3 inch base, spray the inside with Pam or whatever, pour in the scrambled egg, microwave for a minute or a little longer and they come out perfect like Mcdonalds, every time. Use this silicone only for fried whole eggs, not scrambled.
Mine silicone ring set just arrived at 4 pm and I decided it's gonna be egg sandwiches for dinner! I scrambled my eggs and added some diced hame, green pepper and bacon. I filled the first ring clear to the top! Big mistake! Delicious but not pretty! I had better luck using smaller amounts. Great video!
I tried using egg whites from a carton, and I noticed the egg white spilled out underneath the ring. I am assuming egg is less consistent than an egg with yoke. Any suggestions?
Yep, I bet since the white is runnier and less viscous than the yolk, it slipped out. I would make sure the pan is hot, then try pressing down on the ring when pouring the egg white and continuing to do so until the egg is set. Also coat the bottom of the ring in a bit of oil. Hope that provides better results!
Yes, that’s the idea. Using the ring mold enables this as long as you don’t pull it off early, which lets the egg run. Make sure the egg sets in the ring and voila, you’ve got a round egg.
Thanks so much for this! I ordered some from ebay, and they came with no instructions. I didn't know these should be greased, so my first egg stuck to the ring.
Subscribed. Excellent video. I hope you are able to eventually setup something like the Amazon shopping affiliate program. If you're reviewing a product, it would be nice to make a little money for your effort. Right?
Yes! if you cook the egg before the yolk hardens, it’s poppable (is that a word, lol). In this case, just don’t flip and you’ll have a sunny side up egg. 😀
I would like to see you try and cook an egg on a 450F surface even at 400F you will burn that egg so fast on the bottom while the top would be like raw.
Two things to try: Get the pan hotter before adding egg, and put a light coat of oil on the bottom of the ring and within it where the egg will be. Hope that helps!
I like my eggs fine as they are. However, I may want a round egg sometime, I think an empty tuna can (both sides out) may work. I may have to try to see. Don't use the cans with the white insides, and use tongs to remove!. A mickey d shirt would enhance the experience.
Way too hot! I have never seen the pan smoke like that when cooking eggs. LOW AND SLOW! If you had used the wide ring down instead of the smaller ring, the egg wouldn't be ripped and ragged when you lifted the ring.
I doubt it. Poached eggs technically require a wet cooking method of barely simmering liquid (usually water). This seems meant for dry heat cooking as in a pan. Good question 👍
Really poor. Overcooked the eggs. Which destroys the nutritional value of the eggs. The product actually seems fine. But a cast iron pan is overkill for cooking eggs compounded by the fact that he was ill prepared with no lid for the pan, which would have helped the scrambled egg cook quicker. Especially with lower heat under the pan. It might take a bit longer but the results would have been much better.
