Just got `em and couldn't wait to try, made perfect egg patties the very first time! Like many of the other positive reviews, what I love about these things: * Over-sized patties that are larger than an English muffin so the first thing you get isn't bread, or large enough to work on regular bread without being too terribly small * Easy to use, easy to clean. Smart design such that even when flipped down, the metal part of the handle is what rests on the cooking surface, but you can still safely (but carefully) grab the silicone part of the handle to raise it and it's not hot at all, though I do recommend leaving the metal piece slightly off the cooking surface just to be safer * Makes perfectly round, perfectly cooked patties - with no leakage! Now, to dispel some of the concerns from the unhappy reviews, which no doubt concerned me as well - how I did it! Actually, did two different tests, so will provide how I did it both times. First time: * Both times, used a perfectly flat, electric griddle to avoid any possibility of an imperfect pan, as well as have a larger, easier to work with surface * First time, heated to 350, and poured in 1 unbeaten egg (and neither time did I hold back on some mixture like others mentioned), then used a nonstick (plastic) fork to stir the yolk around a little bit as I've seen done at Panera Bread * Cooked until top edge of egg was just firm enough to not leak out, with just a little bit of liquid still on top, then removed the ring - very easily too, I might add - and flipped it with the spatula * Turned out absolutely perfect, browned perfectly on the first side, and left just barely done on the other side so hopefully won't be too done when microwaved (I'm cooking mine ahead) Okay, the reason I did a second test was because like some mentioned, the egg was indeed a bit on the thin side due to the larger ring diameter. So second time: * Measured and learned that 1 egg was around 1/4 cup, and 3 eggs was about 2/3, which made scrambling them and pouring a measured amount real easy since my cup had 1/3 cup lines * Heated griddle to only 300 this time, pouring in 1/3 cup of egg this time or, ie, 1-1/2 eggs, which filled the ring about 3/4 high * I tore a piece of tin foil just bigger than each ring, left the handle down so foil would lay over, then placed the foil over each ring so as to better hold in the heat and cook the top, for as others mentioned, silicone doesn't transfer heat at all which means you have to balance overcooking the bottom with getting the top done * Obviously cooked a little longer this time, still flipping only when top edge of egg was just barely done enough to not run out when the ring was removed * Turned out incredibly perfect, although too thick. I think I preferred the first results best, which turned out not quite like a fried egg but nearly so. But, just a little too thin I'm thinking. Then the second ones, ehh, the solid yellow color didn't look as appealing, and they were way too thick. So, I'm going to do two things and decide which I like best. First, I'm going to get extra large eggs and try the first method again. If still too thin, I'll just have to scramble `em up and do method 2, just with less egg. Either way, I'm not worried, I've get this thing down pat! I actually bought 8 of these which will fit nicely on my griddle. That way I can cook 4 days' worth for my wife and me, a whole week's worth allowing us one day with something different. I'm actually using deli bread instead of muffins, and boy does that rock! That plus veggie sausage and a little cheese, mmm, tasty, and I calculated our cost at $1.25 - $1.50 per sandwich. Now that really rocks! (Good grief, I've not written such a long review for stuff that costs hundreds or thousands of dollars, and here these things cost about 5 bucks and I nearly penned War and Peace!) Update: Am happy to report the results of my third and final test. Jumbo eggs and method 1 above is the bomb, way perfect! Using a whole sheet of tin foil over the entire griddle, pressing it down a little on the rings, so as in method 2, to hold in the heat to better cook the top. Perfect-o-mundo!
