Based on the incredible answers and discussion here Resolve a "the eggs take longer than the pizza" issue?
After a few experiments it does seem to be the case that incredibly
- eggs for 4 minutes on a scalding pizza
cooks the eggs MUCH, MUCH more than
- eggs for 14 minutes on an ice pizza
So a totally frozen frozen-type pizza:
Put it in for ten minutes only:
Take it out (don't burn your fingers) and put a few room-temperature eggs on top:
For the remaining four minutes ...
Result - about as good as it gets with a frozen-pizza, it seems?
Soft but cooked whites and yolks, a bit runny.
How to make it better?
I'm thinking it's probably better to not break the yolks.
It's not so easy to do these tests, I can't eat frozen pizza every day!
It's tough to do say 3 with untouched yolks and three where you break the yolk a little.
Intriguingly as a couple of astute writers pointed out on the earlier question: modern food-science frozen-pizzas are so carefully worked out that if you toss anything on top (perhaps a little extra cheese or veg) it really does affect the cooking, so perhaps add a minute when you have eggs (or anything) on top.
The big question ...
Can or perhaps should one wait even longer before adding the eggs?
After all, the pizza can only get more and more scalding hot, and have more and more heat reservoir.
What is the ideal time/temp to cook eggs on "extremely hot bread" ?
Total triumph by the "team" that pointed out on the other question that surprisingly the eggs go negative if you put them on the icy pizza. Wow. I would never have guessed, it's incredible. The difference is amazing if you do two runs to compare.