I used a short pineapple can with both ends cut out to cook an "egg mcmuffin" style egg a few weeks ago. I put the can in the DW when I was through and it came out rusty, so I went and ordered myself a couple egg rings, complete with instructions on the packaging.
The instructions say to cook the egg long enough so you can take the ring off and flip it to finish...
When I used the can I put a lid on it and sprinkled a little water into the pan, working some under the ring, to get a steam effect.
So how do y'all do this? What is the "right way" to use an egg ring? There's something about the instructions that has me thinking I'll be flipping onto a still raw egg surface and the egg won't have that nice neat look to it.