Aaaaand love it 
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Egg on pizza is fucking lush; I can only assume youâve been putting the egg on right at the start and itâs ending up the consistency of a rubber mallet.
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This. The yellow village eejit knows literally nothing. Doesnât even like flute FFSâŚ
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The issue I have with that pizzakĂźechescheisse is that theyâve just plonked a fried egg on top, when they should have cracked a raw one over it as it went into the obviously very hot oven, I bet that thing only took sbout 4 minutes to cook. You canât even call it lazy as they did more work than necessary. Lack of faith in their own ability I suppose.
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And what difference would there be in the flavour ?
Not as oily, egg would infuse with the other ingredients rather than be a plonked on thingy.
Egg wasnât oilyâŚoh, why do I botherâŚ
Ingredients plus an egg > Ingredients plus an egg 
Eggsercise this thread now
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fxt 
Todayâs luncheon was baked Camembert (wine, garlic and chilli added) with warm Pain Rustique, chargrilled Boudin Blanc, and celeriac remoulade.
Just took my attempt at corned beef, onion and potato pasties out of the oven. Theyâll win no prizes for presentation, but Iâm looking forward to munching a couple.
edit
Just had one. Lush.
Trouble is, theyâre so big you can only eat one so I have 3 more to get rid of. I planned that badly!
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Homemade balti and side of spinach and paneer madras.
No photo cos Iâve eaten it all.
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Chicken and aubergine balti-style curry (but hotter); double-coconut rice with a generous handful of black cardamom, butter garlic naans.
No photos - reasons as above . . .
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Second pastie consumed for supper. Looks like I may well get through them after all. 
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They look a proper job altogether - Iâdâve eaten the fucking lot in one sitting and then rolled on the floor in agony for a couple of hours 
Thatâs a 30 inch baking tray, itâs some kind of Scottish specialty cookware
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Hahaha, theyâre fucking huge. About 7" x 4" but theyâre 2" thick! Tonight I thought oh, go on, have another half. So I did, but had to have the remaining half and now Iâm stuffed.
I WILL eat the other two tomorrow
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Roast shoulder of pork (studded with garlic and sage), goosey roasties and carrots, brussies with chilli and honey, squash and Narelleâs epic gravy. All washed down with a CdP
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