.... and waited
It seems Hollywood Magic is deemed so for a reason... there was no immediate sizzle and frying of the egg as seen in the movies. Actually it sat for a mo until the fluid albumen dissapated and left only the thick albumen (egg white) and vitelline (or yolk). Say, who said you couldn't learn something new every day! Isn't this a dandy little diagram of the chicken egg? :o)

So Maggie decided to poke at it a bit and try to break up the thick albumen from the vitteline to see what happens. Chris pointed out that the dried leaf she used resembles a fried piece of bacon. Hey.. bacon and eggs on the hoof, what could be better?
Scrambling the egg seems to have done the trick a bit because the yolk actually did appear cooked..... NOT that any of us were willilng to try it out... well, Chris doesn't hold with the likes of eggs and well, being the paragon of the ultimate mine-shaft canary when it comes to food poisoning I would not dare press my luck, let's not even mention the 5 second rule applies about 1,000-fold.











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