Final look of the egg peppers on a nice saucer-sized plate with a basket pattern printed around the rim. The yolks still look raw and perfect despite my having stabbed each with a steak knife. The two halves are from differently shaped peppers. The longer, skinnier one has corn and green onion bits rising through the whites, while I've put a little too much Tajín on the stout pepper. My countertop is a greige stone of some sort.

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   spiegelmama (spiegelmama@infosec.exchange)'s status on Monday, 22-Jun-2026 21:53:08 JST spiegelmama

   I've been improvising in the kitchen lately to feed my son, who's both autistic and a bottomless pit. And vegetarian, and lactose intolerant. So I thought I'd give him a break from beans+grain by baking eggs in bell pepper halves. I based it on an online recipe that includes ham as the flavor ingredient, substituting corn off the cob and sliced green onions.

   Two fixes I'd make for next time: remember to check the yolks for doneness by poking them, because they will continue to look raw; and leave out the splash of milk (almond milk, to be precise). Most recipes for baked eggs use milk or cheese to help make the eggs soft and fluffy; problem is that wet eggs look raw, and some milks (including almond milk, sadly) curdle in the 400F oven. But overall, a decent success.

   #HomeCooking #EggRecipe #WhatsForDinner