Working with one egg at a time, carefully crack the egg into a small ramekin or mini bowl.

Coat a nonstick skillet with a thin layer of olive oil; heat over low heat.

Once the skillet is hot, place the cookie cutter into the pan; spray generously with cooking spray to ensure that the eggs won’t stick to the cutter.

Pour the egg into the cookie cutter, then cover the pan and cook for about 1 minute or until the whites have just begun to set. Don’t worry if any egg escapes; you can trim that with your paring knife later (if a lot of egg escapes, though, you may just have the wrong size cutter).

After a minute, you’ll put on your heat-safe gloves, remove the cover of the pan, press down on the cutter to give the shaping a little help before gently picking it up and removing it from the pan (careful; it’ll be very hot!). The idea here is to remove it before the eggs have set fully so that they’re still slippery enough to “let go” of the edges. You may have to experiment a little to find the sweet spot when it comes to how long to let the cutter stay in; the eggs can’t be too raw or they’ll lose their shape as soon as the cutter is gone, but they also shouldn’t be so cooked through that they grip onto the cutter.

Once the cutter has been removed from the pan, return cover and continue cooking the egg on low heat until egg whites have completely cooked through. Remove with a spatula, season with salt and pepper (I also threw some red pepper flakes on top!) and set aside while you work on the next egg. I ended up using a sharp paring knife to trim any excess and fine-tune my shapes before plating. Serve hot!