Bests & Worsts Reviews from Amazon

I got these to cook round eggs and egg whites to make homemade English muffin breakfast sandwiches. The first time I tried them, I used a cool non-stick pan, and put the ring in and immediately poured egg white in. The egg white mostly ran out the bottom of the rings all over the inside of the pan, and I might as well not have used the ring at all. Then I read online and was enlightened. Here's what's working well for me: 1. Use a pan with a pretty flat bottom. If you put these rings in a curved or warped pan, egg is likely to leak from under the ring no matter what you do. 2. Pre-heat the pan so it's pretty hot, along with a little bit of butter or oil - I use olive oil from a spray bottle to keep calories down. 3. Put the egg rings in, and move them around a little to catch some of the grease between the ring and the pan surface. 4. Let it sit for a half-minute or so to let the egg ring heat up 5. Add the egg white or egg slowly. Because both the pan and the ring are hot, and there's some hot oil in between, when the egg white gets to any gap between the ring and the pan, it instantly cooks a little and forms a seal. Then the rest of the egg white or egg won't leak out. 6. Turn the heat down and let the egg cook slowly, from the bottom up. I find if I pull the ring off and try to flip it too early, the top of the egg isn't cooked and I might as well not have used the egg. Some folks mention adding some water to the pan and putting a lid on it, so the bottom of the egg fries and the top steam-cooks. I haven't tried that yet because I usually cook some turkey bacon on the outside of the rings to add to the breakfast sandwich. My only complaint - and this is my reason for deducting a star - is that I don't remember these rings coming with any instructions. If they'd had a piece of paper in with it describing what's above, I wouldn't have messed up my first batch of egg whites.