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Product Description
Create an interesting garnishing effect by transforming a round egg into a square egg. Sturdy clear plastic design. As seen on Rachael Rays TV show and site. Great for stacking eggs on a buffet, bento boxes, and childrens lunches. Make deviled eggs that do not roll around. A great conversation piece. Garnish your salads with square eggs.
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Most Helpful Customer Reviews
24 of 25 people found the following review helpful:
5.0 out of 5 stars
A fun little novelty for something different when entertaining,
By Timothy B. Riley (San Antonio, TX USA) - See all my reviews (VINE VOICE) (TOP 10 REVIEWER) (HALL OF FAME REVIEWER) (REAL NAME)
Amazon Verified Purchase(What's this?)
This review is from: Egg Cuber Square Egg Press
I heard about this cuber after I made a review of a square egg ring for fried eggs. After a while I decided to give it a shot. It's a lot of fun but it takes a little playing around with before you get consistent results. Here is what I have learned in addition to what is on this video: 1. Eggs will hard boil better if they are at least two weeks old. 2. The quicker that you cube the egg after it is cooked the squarer the yolk will be. 3. It is best to cool the egg (in ice water) after it is in the mold for 10 or 15 minutes. I thought that a video review could better show how to use this little gadget. I have used it to make appetizers however I think that it would also be great for lunch and Bento boxes. I hope that this review is helpful to you. Square Egg Ring, Stainless Steel, 4 x 4''
18 of 19 people found the following review helpful:
3.0 out of 5 stars
cubes at least 6 eggs at a time,
By iBeth (Florida) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Egg Cuber Square Egg Press
Apparently I had better luck with this than previous reviewers. The press definitely cubed my eggs, although the edges and corners were slightly rounded--they looked like big dice. Here's what I did: I used "old" eggs that I'd purchased a couple of weeks ago, because older eggs are easier to peel. I steamed 6 eggs for 17 minutes (I prefer to steam rather than hard-boil because there's no bouncing around in the pot). While the eggs were steaming, I stuck the egg cuber in the freezer and filled a big bowl with ice and water.
When the eggs finished, I peeled and cubed each egg one at a time. I noticed that if the eggs were still hot when I decanted them from the press, the egg would spring back to a more rounded shape, so while each egg was inside, I dunked the bottom part of the cuber (up to the bottom edge of the lid) into the ice water for 1-2 minutes. Then I decanted the cubed egg, put it on a plate, peeled the next, stuck it in the cuber, dunked the cuber into the ice water, etc. I was able to cube all six eggs with no problem. The last egg was plenty hot when I cubed it, so probably I could have cubed more. The longer the press was dunked in the ice water, the better the eggs held their cubed shape. I'll probably experiment to see if I can get the corners and edges sharper, but with the above procedure, the eggs were cubical enough to surprise my kids.
8 of 9 people found the following review helpful:
5.0 out of 5 stars
Satisfaction: Cubed,
By Banana (Ohio) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Egg Cuber Square Egg Press
I don't recall how I came across the idea of an egg cuber but the idea of turning food into unnatural shapes fancy. I love people's reactions to them - when asked where I get them, I usually say "Square Chickens" :)
The shipping of this item was fairly quick- I received it 3 days after I ordered it. The packaging wasn't the best though- it was practically falling out of a thin cardboard envelope with fold in flaps (it arrived unscathed). The cuber itself is very easy to use- it is only 4 pieces total- the "frame", a flat square that goes on the inside bottom, the piece that presses the egg down, and screw top that presses that piece into the egg. When you pull the egg out, it is a good idea to start to cool it in your fridge/freezer immediately or it might start to bulge out in one side. I have used this many times over the months- whether for cubing an egg for my lunch bento or making deviled eggs. If working on more than one egg it does require lots of patience, but I find it enjoyable. Also, I recommend medium eggs- you don't want small or jumbos. To cube mass amounts of eggs (I only do this for deviled eggs), I set up an "assembly line" in my kitchen sink. First, I chill the cuber in the freezer for 20 minutes. Then, fill up a single serving sized soup tupperware 2/3 with ice, and the rest of the way with ice cold water. Peel your egg, put it in the press, dip it into the ice cold water and let it sit at least 30 seconds. I start peeling the 2nd egg during this time. Pull the cubed egg out of the press and submerge it in the ice water. Then pop the 2nd egg in the cuber. When I get to my 3rd egg, I pull the 1st one out of the water and set it on a paper towel to set. I have had a lot of success with this rotation and it seems the key to good cubed eggs is to cool the egg ASAP in the cube and after shaping. For my Thanksgiving batch I sliced them in half as soon as I put them on the paper towel and they seemed to retain the cube shape with no problems- I guess because the yolk isn't trying to pop out the flat sides? So, I rate this 5 stars due to the price being appealing for a novelty, the process is very easy, it does create a neat new spin to an old food, and I can't fault the product itself for shipping issues.
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