When I was but a wee lass (before I turned 5) I had a very firm fashion rule: NO PANTS OR SHORTS. Ever. Skirts and dresses only. I don’t think skorts were acceptable either. I wore a dress or skirt everyday until I mastered the monkey bars and realized everyone could see my Disney princess underwear.
Unfortunately, I never really "mastered" the monkeybars. I had the wrist fracture and corresponding hot pink cast to prove it.
Pink holds a very special place in my heart. Its been usurped by blue as my favorite color, but I still love me some pink. I don’t own much of it since it clashed magnificently with the red I dyed my hair a year ago, but now that my hair is back to brown, give me a pink shirt, dress, shoes or eggs and I’m happy. Actually, the egg makes me happy no matter what my hair color.
That’s right, a pink egg. I know a one Mr. Theodor Seuss Geisel made green the color of choice for eggs, but before Green Eggs and Ham was even published, this guy was making pink eggs.
And let me tell you, this guy was kind of a badass. He grew up in rough and tumble Wyoming on a ranch and dropped out of school to help support the family during the Great Depression. When WWII came around he enlisted in the Army and was in Hawaii at Schofield Barracks when Pearl Harbor was attacked. Unfortunately, this was after he got his first and only tattoo. He then went on to serve in the South Pacific in some rather gruesome battles.
My Grandpa Walter, the badass, made pink eggs every morning for breakfast. I never met him, as he died two years before I was born, but my mom carried on the pink egg tradition. And you better believe that as a dress wearing, pink obsessed little girl the pink egg was my egg of choice.
And it is still one of my go to eggs. I’ve flirted with scrambled, poached, sunny side up, over easy, and soft boiled, but I always come back to the pink egg. And now its not just because I'm enamored with the light pink hue.
Now I make it because holy cow is it easy. No flipping, no hoping the whites set without over cooking the yolk (although you could cook it until the yolk is cooked if you so desire). And honestly I still like that the yolk turns out ballet pink. I'm telling you it will stun and amaze girls and boys obsessed with pink.
Note: these directions are based on the single egg I made this morning. Because there is no flipping, you can make as many eggs at a time as your pan will hold. If you’re doing more than 2, pre-crack your eggs into a bowl so you can pour them all in at the same time.
1: Preheat your pan (I use nonstick) over medium heat. Get out a lid that fits or comes close to fitting.
2: Add a teaspoon or so of bacon fat. If you don’t have a jar of bacon fat, cook some bacon and start a jar. Or use another fat. Warning: my mom will tell you they don’t taste right unless they’re made with bacon fat.
4: Add a splash of water to the pan and cover. Its takes a little trial and error to figure out the exact amount, but I usually use about a tablespoon. You want enough water to steam the top of the egg white, but not so much that when you take the lid off there is still water in the pan.
5: Cook with the lid on for 30 seconds to 1 minute. The yolk should be soft to the touch and the whites should be completely set. Season with salt and pepper and serve.
Oh, you're probably wondering about the avocado. I'm a touch obsessed with the avocado/egg combination so what we have here is toasted sour dough bread with 1/2 avocado smushed and salted on it.
Then I added some Chipotle Garlic Hot Sauce (its seriously amazing).
Put it all together.