Austrailian Pizza

[dmun]

An egg on a pizza is very common in France. It takes a bit of doing to do. You can't put it on before you slide the pizza in, or it will just fly. If you ladle it on once the pizza is placed, it tends to be raw by the time the pizza is done at WFO temperatures. The trick is to use a small egg (sold as medium in the US) and to have it at room temperature before you put it on.

That said, it's not one of my favorite toppings.

[BradPQ]

Thanks for the advice on how to get the egg to cook. I've played with that a bit and this seems like good advice. In my upcoming post, I did a fried egg pizza. I took the egg and fried it part of the way - just enough to set the bottom was the idea. I flipped it to make sure it cooked enough in my home oven and it went a little further than I wanted, but was an interesting experiment. Will your idea of using a smaller egg at room temperature work in a home oven at 550 degrees?

Brad

[dmun]

Will your idea of using a smaller egg at room temperature work in a home oven at 550 degrees?

At the low temperatures you shouldn't have trouble with a normal sized egg. Should work fine.

[wotavidone]

Here in my town we had Rocky's Pizza Bar until he retired. A very popular pizza in my group of friends was a 4 Seasons with egg and anchovies. Can't remember for sure what was on it, but I think it had, at least, tomato puree, ham, cheese, little green champignon mushrooms, sliced black olives, sliced chilli, pineapple pieces, anchovies and an egg cracked over the top. He used to break the egg yolk.
Magnificent. Its a motorcycle shop now.

[nissanneill]

Hi wotavidone and welcome aboard,
I have added you to the ever growing list of Aussies around here contributing.
Where abouts in SA are you located, Adelaide metro or country?

A very popular pizza in my group of friends was a 4 Seasons with egg and anchovies. Can't remember for sure what was on it, but I think it had, at least, tomato puree, ham, cheese, little green champignon mushrooms, sliced black olives, sliced chilli, pineapple pieces, anchovies and an egg cracked over the top.

little green champignon mushrooms, doesn't sound real flash to me, a little sus!
The rest of the pizza sounds appetising and no wonder it was popular.

Cheers.

Neill

[wotavidone]

I'm in Port Pirie. About 230km north of Adelaide. I work at the one of the world's biggest smelters. We produce lead, zinc, copper, gold and silver.
Perhaps the toughest thing right now is that I sometimes get involved in the safe disposal of unwanted/out of date refractories.
In the interests of safety, health and hygiene, I simple cannot take any home! Very frustrating.
Anyway, the little green champignons came from a tin, and were surprisingly good, expecially since I normally dislike mushrooms intensely.
I've done a bit of a survey, and I have received as many different recipes for a Rocky's 4 seasons pizza as there are people in the office.
Some guys reckon the egg was standard, I'm sure I used to ask for it. Another guys is absolutely insistent there were no olives on it and that he had to ask for the pineapple.
I shall investigate further. A little bird tells me Rocky is supplementing his retirement with a part time job cooking pizza at one of the local pubs.
Anyway back on track of this thread, plenty of people in our town, no doubt due to Rocky's creations, believe an egg on a pizza is mandatory.
One respondent to my little survey says he beats the egg lightly then drizzles it over the prepared pizza before he whacks it in the oven.
I have chooks (that would be domestic hens to our northern hemisphere friends) in our backyard and I'm always looking for more ways to use the nice homegrown eggs they give us.

[nissanneill]

Wotavidone,
there is another forum member also at Port Pirie, "Dickydiedoe" (Richard) who you might contact and liase with for ideas.
I use to deliver firewood for starting the blast furnaces after relining in the late 1960's, in fact got mt truck licence then. My mate from Wirabarra supplied the smelters with thousands of tons of firewood for well over 40years, so we know it well.

Cheers.

Neill

[C5dad]

wotavidone,

I too work at a smelter and am using fire brick from an oid boiler which tested clean. Being in the Environmental Department helps when getting material for "disposal". Not all refractories are high chromium type. Just get to know the folks in the Waste Group of the environmental department and check the MSDS of the refractories, then chat with your materials group and usually, you can get the stuff out with a "materials pass" or whatever the terminology that your company uses. With bricks weighing in at couple of kilo each, cost avoidance (even with the excellent metal prices) means a cost avoidance - which will make any manager happy!

Heck, I even just found out about a pallet of non-haz refractory cement that our mine inspector found in an old storage shed which is still in really good shape. And since there is always leftover brick from rebricking projects - you get the picture.

Well, gotta run - we are starting Turn Around (30 days) this AM and got to get the notices in and all that fun.

Be Safe!

[Tman1]

Here's a link to Pizza Quest about eggs on pizza...

Mother's Day Breakfast Pizzas

[wotavidone]

C5dad,
You must be a copper or zinc smelter. Not only am I in the environment department, I'm also an assayer by trade. I can make the decisions and even do my own analysis. The problem is, we are primarily a lead smelter. We are working to get the lead in blood of our children down to the world health organisation's recommendations. When that happens, maybe we will allow salvage/redundant materials out of our operation into the local community. Until then, we frown on removing any material into the surrounding environment. The very dust on the outside of the bag can be so high in lead as to mean it will not be safe. We cane contractors for not washing their vehicles properly before leaving the site. Repeat offendors risk losing their contracts.
Fortunately, we need a lot of lime, alumina and silica to make the right slag in our blast furnace, giving us an outlet for unwanted bricks and refactory. Bricks are crushed to minus 12mm and used to adjust the lime/silica ratio in blast furnace slag. Lime sand costs us nearly 40 bucks per tonne, silica sand somewhat less, bricks cost 10 bucks per tonne to crush, so there is actually a financial incentive to not release bricks and refactory.
I spoke to a mason today who is forming pizza ovens from shiracrete. He was insistent that if it is white it has no chro-mag in it. Only the green stuff, he said. I've got news for him. The last load of shiracrete we disposed of was white but still had enough chromium in it to give me pause for thought. So, as much as I could easily procure all my materials from my work, I am not going to.
Nissanneill -we still get firewood from morgans sawmill who certainly used to be in wirrabarra, saw them bringing in a road train this week in fact, and they've been doing it as long as I can remember. (I've worked there for 34 years) I reckon they are based in Jamestown now. Any relation to your mate?