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This morning I decided to try a recipe I'd seen for baking an egg in a hollowed-out tomato. Whoever wrote it has no idea how long it really takes to bake an egg. The recipe called for 20 minutes at 350 degrees, followed by a few minutes more under the broiler to melt cheese (which I skipped). So I thought well, I'll bake it for 25 or 30 minutes, maybe turn up the heat a tad. At the end of the 30 minutes, when I was going to have to eat it pretty soon or I'd not be able to before going to work, I had a well-baked tomato filled with liquid egg.
So I dumped it in a frying pan and it cooked in about 45 seconds.
My mother's comment was "the direct application of heat always works," which could apply to more things than eggs...
So I dumped it in a frying pan and it cooked in about 45 seconds.
My mother's comment was "the direct application of heat always works," which could apply to more things than eggs...