Last week, I made a couple balls including egg and milk in the formula. These are the results. The first was baked after a 24 hour cold ferment, about 4 hrs room temp and maybe two hrs in the pan, and baked in Norma's deck oven. I'd say the texture was much softer and bread-like than usual. Very rich and creamy, sort of. Very good, though next time, I may try less egg and milk.
The second pie was baked at home 3 days after the first, as a "pan style" rather than a "Greek style". Again, very good. My wife and I really liked it a lot.