Egg and pancake ring

The promise is simple: perfectly round eggs and pancakes, every time. We tested it for three weeks in a busy kitchen, on weekday eggs and weekend pancakes, following every tip we could find. Something always leaked out. We mostly got round-ish eggs with a little skirt around them.

It is not worth the effort, and it takes space in the kitchen.

What it is.

A silicone ring, about 10 cm across, with a small handle on a metal stem. You set it on a hot frying pan, crack an egg or pour pancake batter inside, and it is supposed to hold the shape while the food sets.

Why it helps.

The idea is good, and when it works you do get a neat round egg for a sandwich or a burger bun. The handle stays cool and the silicone is easy to wash.

If you already own one, these steps gave us our best results:

• Grease the ring. Coat the inside and the outside with butter or cooking spray so the egg does not stick to it.
• Heat the pan and the ring together. Set the ring on the pan and warm it over medium-low to medium heat before anything goes in.
• Pour slowly. The first bit of white touches the hot pan and cooks instantly, forming a natural dam that keeps the rest inside.
• Cover and steam. Add a splash of water to the pan and put a lid on. The steam cooks the top of the white without flipping.

The limitations.

Despite our best efforts, egg or batter leaks underneath the ring. Silicone does not sit perfectly flat on a pan, and a raw egg finds the gap every time. You end up with a round-ish egg and a thin skirt around it, which is roughly what you get without the ring.

It also adds steps to a two-minute job: grease, preheat, pour slowly, cover. For a family breakfast that is more fuss than it is worth.

Who it suits.

Someone who wants an occasional round egg for a sandwich and does not mind trimming the edge. Not for a family that cooks six eggs at a time, and not for anyone expecting the perfect discs from the ad.

Indicative price: About €10