Review on Rings Cooking Stainless Breakfast Pancakes by Dan Deng

Now that I know the 'secret' I have had no problem making beautifully shaped eggs. I rub oil on the inside of the ring (no cooking spray - it ruins non-stick cookware and pans - instructions say to use cooking spray, but rubbing oil on the inside works well for me and I don't want to risk it), pour some Oil the bottom of the pan, allow the pan and ring to heat over medium-medium heat for about 3 minutes, then I pour some scrambled eggs into the ring - just enough to cover the bottom of the pan in the ring, leave it Boil about 10 seconds - it seems to "seal" the meeting point of the ring and pan to keep the egg from leaking. Then I pour in the remaining egg. The instructions say to shake the ring with a pen after it appears to have "hardened" and it will work. Then I take off the ring and turn the egg over. Ideal! I didn't know how to preheat the pan and ring and threw away my first set of silicone egg rings as the egg kept running under the rings. Haven't tried scrambled eggs without scrambled eggs, but don't see why it shouldn't work the same way. I'm very glad I have them as I don't like eggs that run all over the pan and then the edges curl up and get crispy while the rest of the egg isn't cooked yet. These rings (nice and heavy, with a handy handle that folds for storage) keep me having great balls in the morning.