Lodge Silicone Egg Ring: How To Cook With It

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.

[nancyellis]

Thank you. BTW the reason you get shells in your eggs is do not crack them on the side of the dish. Crack on a flat surface..

[odiesclips]

Waaaay too much heat. Low and slow for a perfect egg.😮

[wow_horac]

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.

[MrRlovely]

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.

[rader]

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.

[InterWebGuy]

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.

[KevinVenturePhilippines]

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.

[wingandhog]

Good video but I’m not a fan of burnt eggs. But the concept is good

[cranstjs]

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.

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.

[Marotta]

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

[willowJ-nbiy]

Whats the point?! More dishes to clean or just OCD perfection. Peace out!

[rstumbaugh]

Looks like heats too high on the scrambled..eggs like low n slow, patience will be rewarded

[Paulanthny]

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.

[madizzle]

I suggest spraying the inside part of the ring with a cooking spray. When I first used mine, the egg was sticking a bit to it.

[MercyMoya-nh]

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.

[danielwolf]

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.

[soursoles]

I use water it keeps the egg from burning

[nunyabinness]

Shouldve just steamed the scrambled version...

[frankroper]

I use a lid and you don't have to flip the egg. Nice to add a little cheese on top!

[VanityFerret]

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!