I like my eggs with fully cooked whites and a runny yolk. No runny white at all. I had a hard time with the egg tray because cooked white means mostly cooked yolk and runny yolk means runny white.

So I bought silicone egg rings and found I could make perfect eggs, according to me, on the White Toast setting. Also I found that I could add all sorts of things to the tray, and have it all finish together ready to plate and serve.

I precook a tray of bacon to almost done and then snip them in half with scissors and store them stacked between paper towels in container in the fridge. Then I can take out a slice or two and toss it on the tray to finish cooking with the eggs.

I pretoast my muffins in the toaster to about to brown and then toss on the tray with the eggs to finish. Otherwise they won’t be very toasted.

At different times I’ve added cheese or various sandwich meat, ham, precooked bacon, mashed potato pancakes, etc. and that’s why I call it flat eggs and friends.

Flat eggs sit better on a muffin too. I love the egg tray idea I wish it was flat not domed.

1. Oil up egg ring(s) and tray. Oil does two things it keeps the eggs from sticking but also it seals the edges of the rings to prevent or minimize the egg from running outside.

2. Rings can be placed anywhere on the metal tray as can the friends. Crack egg into ring and add fresh ground pepper if you like.

3. Slide tray into bottom shelf and start cook. I make two at a time takes about 4 minutes. Plate and serve.