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I use egg rings often - here's what works for me:

I let the egg ring warm up in the pan first, before cracking the egg into it. If I'm cooking sausage or bacon in the pan, then there's usually enough fat in there already and it splashes up into the ring so it doesn't seem to need extra greasing.

If I'm just cooking eggs, I'll spray the egg ring with cooking spray or grease with butter, then heat the ring in a lightly greased pan over moderate heat. Crack the egg into the ring and cook over low/moderate heat - the white of the egg will shrink away from the sides of the ring a little bit when it's ready and I never seem to have a problem with it sticking to the ring. If you need to flip the egg, just slide the turner under the ring with the egg in it and flip it. You should be able to hook the edge of the flipper between the egg and ring and remove the ring easily that way. If you don't want to flip the egg, baste it with a little fat from the pan and it will help set the yolk.

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