Wow, a cast iron pan makes a striking photo background. In this, the stout pepper half I've saved in the freezer still has its stem for shape stability, and the almond milk is floating over the raw egg. One piece of green onion has risen to the surface. A speck of pepper missed the egg and landed in the white middle of the pepper's stem. The black background makes the pepper the only star. Some light reaches the pan surface on the lower right corner, which shows the pebbly texture.

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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