Blib, when I was in the service I was stationed on the Island of Sardinia in Italy. There was a sweet old Italian guy who ran a pizzeria that cooked his pies in a small stoned "grotto" oven. One of his "secrets" he shared with us Americans was the egg thing. He told us that years ago he would crack an egg open in the center of the pizza prior to baking and when the egg was fully cooked he knew the pie was ready to come out of the grotto to be served. Well, this caught the attention of customers and they eventually liked the idea and requested that he start leaving the medium fried egg on their pizza. This lead to one of his most popular pizzas - tuna, artichoke and eggs. The other 2 secrets he told me will be saved and used some day when I open MY pizzeria!

"That is a true story, Kay."