Joie Egg Ring

I make sausage or bacon egg and cheese croissants with the butter croissant from Walmart and shape my eggs with this tool. My husband and granddaughter say my breakfast croissants are much better than the frozen and we save money not going to fast food restaurants. This tool is very easy to use.

Excellent for making egg McMuffins, or rationing hash browns… Definitely a useful tool in the kitchen…

I love my Joie Egg Ring. I use them on a Blackstone Flat Top Griddle for eggs and sometimes pancakes. I spray them with cooking spray, crack the eggs and pour the egg into the mold. I choose these based on the size and the fact that they would not have not handled like the metal ones. This egg ring is the perfect size for English muffins. This egg ring comes up easily out of the pan and cleaning the it is so easy. Hands down these are one of the best kitchen gadgets I've bought in years. I received this product at a discount in exchange for my honest opinion.

I never thought such a simple product could be so worth it. I make a lot of eggs as a family of 5. The trouble was cracking eggs and of course the whites spread far in the pan so I could only make so many at a time. Well now since getting this egg ring I can actually fit more in my pan due to compacting the eggs! I absolutely love it! It's durable and does exactly what it needs to do. My kids love using it too. It makes the eggs easier to flip since they fit better on a spatula. I also love how cute it is lol. A must have in a kitchen! I received this product in exchange for my honest review.

These worked as needed. Only thing I wish was different, shorter grips so I could put a lid on the pan (to keep the heat in) until the egg "set" so I could remove the ring to finish cooking. Not dishwasher safe, but that's fine, I hand wash half my dishes/pans anyhow. Price was reasonable.

MY FIRST TRY: FAIL! I tried this first just by cracking the egg and pouring it inside the ring. First, I found out that you have to wait for it to cook from the bottom up, until even the top surface is cooked enough that it's no longer juicy. Then you need to take it out of the ring and flip it over. Not easy if you forget to coat the ring with vegetable oil before use! The egg sticks to the ring like glue. You have to pry it out along the edges with a spoon. Then it taste funny. I guess it's because I'm used to the thin layer and now I'm getting it in one concentrated hamburger patty size chunk of egg. But at least the yoke is in the center! (IF that means anything!) IT LEAKS? HERE'S THE REMEDY: Someone said that it leaked underneath the ring. Did she use butter to coat the rings, like I did the first time? Then may I suggest that she heat it up a little and swipe it back and forth before pouring in the egg? It may be the cold butter that is causing the leakage problem. USE WITH LOW HEAT IF USING AN ALUMINUM PAN: The pan needs something inside it to keep it cool, or it would warp. This make the egg stay inside this small ring, and that's not enough to keep it cool enough. The smoke begins to rise all around the ring. Turn the heat down to LOW HEAT -- to save your pan -- but that means longer cooking time! MAKING EGG PATTIES FOR ENGLISH MUFFINS: I was just going to post this with the concluding remark that I personally don't like it, because it seems to make the egg taste different, and I don't like the taste, and that I thought that maybe it should be a wider circle, so the egg isn't so thick. But I just read that someone said it's great for inside English Muffins. Ok, I decided to give it a try. But not the way I cooked it last time. DO NOT TRY TO DO TWO SCRAMBLED EGGS INSIDE ONE RING! This time I scrambled the egg, using a fork, inside a small bowl with a couple teaspoons of water. Don't do as I did and try to put two eggs inside one ring. You have to allow it to cook from the bottom up! Using two eggs is like watching a watched pot that never boils! BOTTOM LINE: My finding is that if you add just enough water and beat the egg until all evidence of the yoke is gone, and it is a yellowish mixture, then once you cook it, it comes out airy and fluffy, and taste good -- much, much better than by just cracking the egg and pouring it inside.

Egg seeped out from underneath the ring and cooked unevenly, I took great care to make sure everything was done correctly and every use was just a waste of time. not 1 circular egg in a dizen tries, every one seeped out horriblly. Waste of money and time.

Did not receive in my order

idid not order this gadget its a fur piece from being a hamburger press

The ring is made of silicone, it was zip tied so tight to the packaging that it permanently warped the ring. The ring does not sit flush on the pan, when egg is cracked in, the egg just seeps right out unless you are quick to hold the ring down and hold it while the egg cooks. I did try to weigh the ring down to reshape, did not work. I will be looking for a metal alternative.