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Pizza on the egg with an egg.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
Comments
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Looks awesome! I may need to try and talk SWMBO into this. Good cook!Steve
Outside of Appleton, WI - MBGE, LBGE -
Me Likey!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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That looks really good man. I've never done the egg on pizza thing, but that's something I would gladly tryBloomington Springs, TN... LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
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Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Looks great! I want to try the egg on a pizza as well. Love them fried and on burgers and steaks...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster. You and me, both.How's your shoulder coming along?
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Hurts like a mofo... MRI is on Monday morning. Wife is about ready to brain me, lack of sleep, waking her up while I'm trying to get comfortable. The bad thing is it's not like it hurts doing one thing that I can stop. It just aches increasingly in just about any position I have my arm in for a min or two.
Almost time for a vike LOLMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Sorry to hear this has gone on so long. Hope the MRI shows a simple fix.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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Hope so tooHDumptyEsq said:Sorry to hear this has gone on so long. Hope the MRI shows a simple fix.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@HDumptyEsq "old Blighty"...if I didn't already know you were from England, that would have been a dead giveaway Bloomington Springs, TN... LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
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Nice. Sounds like you were happy with the dough recipe?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking.Yes, I've been using it for a while, doing in the oven before the egg. It's as easy as falling off a log. Better if made a day or two before (and left in the fridge) as it develops that nutty flavor and makes a great grey/brown crust.
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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We have a Pizzeria in Detroit "Supino's" that has a famous pizza with fried eggs on it. Made DDD on The Food Network as well.Dearborn MI
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Looks great. So do you just crack the egg on it right when it goes on the egg? Time and temps? Been wanting to try that for awhile, just didn't want to end up with a semi-cooked egg and perfect pizza or overcooked pizza and a perfectly cooked egg.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Griffin. Just as you say. Crack it just as it goes on. I did 600, had it high in the dome which helps cook the egg, and indirect - PS legs up and pizza stone on an inverted V holder. Just as the egg is cooked thru, it's time to lift the pizza.By the way, there was a discussion on here recently about using semolina instead of cornmeal to help the pizza slide on and off the peal. The were right - semolina is slicker than snake snot on a door knob!
Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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LOL. I'll take your word on that. Thanks for the advice, my friend. (maybe I'm the real @SGH)HDumptyEsq said:semolina is slicker than snake snot on a door knob!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Tony in Brentwood, TN.
Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory storage, old electric upright now used for Amaz-N-Smoker.
"I like cooking with wine - sometimes I put it in the food." - W. C. Fields
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You maybe right about that, Brother.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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