SCI Cuisine International 2.75 Inch Square Egg Press
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- Clear container with press
- Use to make a square shaped egg
- Makes eggs more convenient for packing in containers
- Hand wash
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This item SCI Cuisine International 2.75 Inch Square Egg Press
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|Material Type||Glass||Stainless Steel||Silicone||Plastic|
Make fun cube shapes out of hard boiled eggs with this square egg press from SCI Cuisine International. Easy to use, this egg cuber features a clear container with a squared base and press. Simply place your warm hard boiled egg inside on top of the thin square base sheet and place the press on top of the egg. Close the lid and your egg will form to the square shape as it cools. Once cool, your egg will be square and perfect for compact storage in lunch or snack containers.
2-3/4" L x 2-3/4" W x 3-1/2" H
Top customer reviews
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''
I find that the molds work perfectly so long as the eggs are still hot when they're inserted into the mold. I have two molds, and whenever I used them I boil 4 eggs at a time. When the eggs are done boiling, I drop the first 2 into a bowl of ice water very briefly to cool them down just enough to handle/peel them. The other 2 remain in the pan with the hot water (but no longer boiling). I peel the first 2 eggs and insert them into the molds, then put the mold into ice water for about 15 minutes. They come out of the molds sharply cubed in just 15 minutes, and then I do the same with remaining 2 eggs. This gives me 8 deviled eggs, and if I need more I just repeat the process.
The last time I made "square" deviled eggs, my dinner guests took pictures of them at the table. My grandkids beg me to make them, whether they're deviled or not. This little bit of whimsy never fails to please.
Just like any other shaped egg device (I have a few that are more decorative) you need to put the egg in while it's warm and leave it in place until it's chilled. After you take the egg out of the device, it slowly starts becoming more round again, so if you want a dozen eggs and it's important that they're all really square, you should buy a bunch of these.
You actually CAN put a not-hot egg into this and squish it very slowly, but there's a pretty significant chance that the white will split. It's just better to put the egg in while it's warm.
So we bought two of them and recently had 4 couples over for a BBQ picnic and some square deviled eggs. What a hit and what a surprise.
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.