SCI Cuisine International 2.75 Inch Square Egg Press

so fun! great conversation piece. only downside is yiu must make one at a time

This worked well when the eggs was warm. We tried it starting cold and set in the fridge. It kept some shape but when we started with a hot/warm egg first, kept the shape perfectly.

It works as described, and the egg held it's shape after being chilled and released. However, the egg wasn't fully compressed to fill in the corners. I forced some spacers into the bottom to get full compression, but then you end up with a rectangle egg, which isn't always a bad thing. However, my corners were tight unlike most of the picks you see on here.The egg I tested was sold as Large classification weighing 60g (official average Large egg weight is 59g) when uncooked in its shell. So you'll need to look for Extra Large or Jumbo eggs to use it properly.

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.

My young adult daughter is a huge hard boiled egg fan and saw this on TikTok. I bought it for her as a fun little gift. It works (the corners are not super sharp, but it is definitely a square egg) and is a fun novelty item!

It was bought as a gag gift. It works as advertised, but when would anyone ever really need a square egg?

My mom had a square egg press 50 years ago when it as a kid, nd I'd BEG her to make me square eggs. I ordered her one for Easter as a twist on the Easter egg tradition. It gave us both a great flashback to my childhood. Kid and adult approved! It could make for a surprising plate of deviled eggs at a party!

This is a so so product. It is best if you use warm eggs but you can only use one at a time. It is a cool idea, and it works. But it would take forever to cube 20 eggs.