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Eggs on Pizza
The Selman Technique
Appears in
Published 2021
When I first started making pizza professionally, I was working with a wood-fired oven. We did eggs on pizza from the beginning. Since then, I’ve topped thousands of pizzas with eggs. But nothing has changed: from that first egg to now, dread and anxiety have, and still do, come over me every time a ticket requests adding an egg. So much can go wrong. Let’s walk through the missteps.
You crack the egg directly on the pizza, a terrible idea. You could miss some shell and ruin someone’s meal. The other possibility? The yolk breaks. Now you’re scooping up egg, then starting over. Don’t be a hero. Crack the egg in a cup instead. Genius, right? Now your egg will be perfect before it’s placed. But now you need to place it without breaking it, then get the pizza to the oven—two more opportunities for disaster. The egg needs a nest in the center safe from sharp toppings like onion slices. Remember, that egg will slide en route to the oven. If it hits those spears, game over.