RSVP Endurance Egg Rings (set of 4)

I purchased this initially with some hesitation having read several reviews about rusting after washing and eggs sticking or running out from underneath the rings before they could set. But this is definitely not the experience I have had.The rings are nothing special, just stainless steel punched into a circle with a small handle of SS spot welded to the side (for picking up the ring). There is no non-stick coating but this shouldn't detract at all from the rings. They're also not as light as the picture implies - they have substantial weight. This weight helps anchor the ring to the cooking surface and thus help it contact that surface and heat up. Now for how to use them.Take a basting brush and a bit of fat (oil, butter, lard, etc.) and wipe the inside. You could use non-stick spray if that's more your style. Either one will do. Place them in your pan and heat the pan and your rings until both are at cooking temperature. Then crack your egg into the ring, popping the yolk (if you want egg mcmuffin style eggs). Once the egg looks mostly cooked, lift the ring to remove the egg (it should stay behind) and then flip the egg with a spatula. That's it. Done.Now, unless you plan to only use your rings once a month, leave them this way. My rings sit on my griddle waiting to be used again. A fresh splash of oil and they're ready to go back in my cast iron skillet. For those who've experienced eggs leaking from underneath, first off make sure your pan is actually flat and not sloped. Thin pans, especially those sold with non-stick coatings (typically) do not respond well to high heat. This tends to warp the pan. If your pan isn't flat the ring's won't lay flat either. Second, is to make sure you have your heat set properly. I use medium to medium low heat but ensure the pan is at this temperature before cracking the egg. This allows it to set up on the bottom. Some will slip out. It's a fact of life. But you won't have it run everywhere and it's purely superficial. Oh and buy fresh eggs. Supermarket eggs are a gamble and the older the egg the more runny the whites. This makes a big difference in all things egg. Ok maybe not with scrambled eggs but try making a fluffy meringue with fresh eggs and you'll never go back :)As for rusting, if you wash it, dry it out before putting it away. Don't put these through the dishwasher and then forget about them for a day. One easy (though admittedly not green) method for drying them is just to pop them in a dry pan and turn it on. Otherwise, a kitchen towel does a fine job with a bit of elbow grease and uses zero energy, unless you count the calories your burning doing the dishes.I've had these now for a few weeks and they look brand new after many sets of eggs through the rings. They are great for making eggs, cooking small pancakes, making english muffins or anything else that needs to be heated in the shape of a circle. Plus you can use them to punch out a circle in pieces of bread or dough. Just don't reach for that little tab handle when it's hot. Use an oven mitt or towel to pick it up. If you greased it right, the contents will just fall right out.

Being as my Mason Jar Rings were looking worn I ordered the stainless RSVP rings specifically for poaching eggs. I use a dedicated 7 inch diameter stainless 2-quart vintage Revere Ware pan which holds 3 rings and when not in use the covered pan also serves for ring storage.I bring the water level halfway up the ring lift handles and when water reaches a full boil the heat is reduced to a simmer. Next I crack an around room temperature egg into an individual serve Motts Apple Sauce cup and lower it just below water level and gently pour the egg into the ring. After the eggs are in the pan is covered and the heat turned off or set to very low heat if using an uncovered pan. Next I use a small 3 minute hour-glass shaped  Egg Timer  and use a large slotted spoon to remove each egg and ring.For best results use very fresh farm eggs but for most people it's going to be grocery store eggs which turn out better with rings.Clean-up involves light Brillo scrubbing inside the pan and washing the rings however it's less work than my multi-parts coated egg poacher/steamer with a glass lid.IMO the taste result for the rings is better than the fancier poacher/steamer. On the downside of the rings you lose bits and pieces of the whites and the eggs will not turn out perfectly shaped.Whatever you wind up using the RSVP rings for you'll be using a very well made 5 star lifetime product.Follow-up Feb. 9 2013: For the majority of the complainants who tried to fry an egg with a RSVP ring, below is the trick to make the ring work for an Egg McMuffin...Ingredients...1 Egg, Grade A Large, cracked1 slice Canadian bacon1 English muffin, toasted1 slice American cheeseAs needed Margarine SpreadCooking Directions...In a small non stick pan over medium heat lightly spray the pan with a vegetable oil spray.Place a ring mold in the center of the pan and add the cracked egg and break the yolk.Add a small amount of water (approximately 1/4 Cup) to the pan around the outside the ring, reduce heat and cover the pan with a lid to allow the egg to steam approximately 3 -4 minutes.Slice and toast the English muffin and lightly spread with the margarine.When the egg is cooked, carefully remove it from the pan and the ring and set aside. Remove excess water from the pan (if any). Place the pan back on the burner and add the Canadian bacon to quickly warm through.Putting it Together:Place the cheese down first on the bottom half of the English muffin, then place the Round Egg, then the Canadian bacon and lastly the English muffin top.Courtesy GMA, McDonald's executive chef Dan Coudreaut reveals how to make your own at home.RSVP Ring Measurements: Outside Diameter 3" Ring height .985" Thickness .040" Overall height 2.365"

These items are exactly as described. Four stainless steel rings in the perfect diameter for cooking eggs to fit on an English muffin. I have used these about a dozen times and they work fairly well. I spray the inside of the rings with non-stick oil like Pam and have had only a few very minor spots of sticking but the egg was still easy to release.I have used extra-large or jumbo eggs and have found that you will almost always get some leakage from under the rings regardless of how well you preheat the rings in the pan, but there is much less leakage if you do preheat. Frankly, I do not see how any rings would not have some leakage without actually being fastened to the bottom of the pan. I would imagine you would also have less leaking with smaller eggs.I have found that the larger eggs cook much faster on the bottom than on the top, so if I want to have "sunny side up" eggs, I simply throw my pan under the broiler for a few minutes to more evenly cook the top. I find this method works better than simply lowering the heat and keeping the pan covered, but that works as well. For eggs over, just remove the rings once the bottom is cooked and flip the eggs, they remain in the round shape.Even with the leakage, these rings still cooked nicely rounded eggs. With the small handle tabs they were easy to remove (I used an oven mitt because I assume the handle is hot) and the rings are easy to clean.In a perfect 5 star world these rings would never leak or stick, but this is not a perfect world. However these do deserve more than 4 stars but since I don't have that option, I will choose 4 stars but give it a true rating of 4.5.

Love these rings. Very well built. And works great has a bit of weight to it too.

Worked perfectly!

Good sturdy product. Works well. The handles heat up a bit when used in a frying pan, but other than that, a quick, easy way to make egg mcmuffins.

I'm not sure how to use these. They are quite skinny and tall, making a deep egg that takes a long time to cook through. The egg tends to leak out underneath. Maybe I need to use smaller eggs, not sure.But very sturdy, I'm sure they'll last a lifetime. All 4 fit together nicely in a 10" pan. Storage is ugly, they don't stack well. Handles can get hot, but that's what hot pads are for.

Fried eggs and crumpets