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SCI Cuisine International 2.75 Inch Square Egg Press

4.6 out of 5 stars 60 customer reviews
| 3 answered questions

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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
1 new from $29.00

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Product Description

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


Product Information

Product Dimensions 4.1 x 2.8 x 2.8 inches
Item Weight 0.8 ounces
Shipping Weight 0.8 ounces
Manufacturer SCI Scandicrafts
ASIN B002C8ZDQE
Item model number P8322
Customer Reviews
4.6 out of 5 stars 60 customer reviews

4.6 out of 5 stars
Best Sellers Rank #164,710 in Home & Kitchen (See Top 100 in Home & Kitchen)
#551 in Kitchen & Dining > Cookware > Cookware Accessories
Date first available at Amazon.com June 6, 2009

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Customer Reviews

Top Customer Reviews

By Timothy B. Riley HALL OF FAMETOP 100 REVIEWERVINE VOICE on April 28, 2011
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Length: 3:47 Mins
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''
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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.
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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.
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These egg molds are nothing but fun for making "square" deviled eggs. Not only will you NOT need a deviled egg plate to serve them on, but when they arrive at the table sitting perfectly on a flat plate, they're guaranteed to bring a chuckle to your diners.

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.
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