From Our Kitchens: Liz’s favorite ‘pink eggs’ for Cherry Blossom breakfast

Editor’s note: When Liz Jarvis Fabian was a child, her mother used to make her pink eggs for breakfast. She’s now got her own foolproof method for creating “Yoshino Yolks” that are perfect for Cherry Blossom time in Macon.

When Gris asked for a Cherry Blossom recipe, I was stumped because there’s nothing I make especially for the festival. Who has time to cook with all that fun and excitement?

While making Sunday breakfast, I realized my “pink eggs” fit the assignment — my mother’s morning specialty made just for me.

A rosy soft yolk in a firm puddle of whites, crusty at the edges.

According to my childish palate, that warm yolk could only be consumed with bacon. I felt the same about liver.

I’m really not finicky about most food, but people are picky about their eggs. Just listen to folks order the next time you’re in a Waffle House.

Personally, I cannot stomach runny eggs, even with the tiniest bit of goo.

Mom’s skillet always had a layer of bacon grease from the morning’s fry. She’d carefully baste the top of the egg until the whites were cooked and the yolk was pink.

Flipping it was too risky for fear of breaking the  yolk. Hard-cooked yolk is as bad as uncooked white for my taste buds.

Even without Mom’s bountiful bacon grease basting, I have a new foolproof method thanks to a tip from America’s Test Kitchen. I still use bacon fat but it is usually harvested from a baking sheet after cooking several strips in the oven to reduce splattering.

Making the perfect pink egg is no longer a challenge, and my husband now prefers them over scrambled.

“Yoshino Yolks” Cherry Blossom Pink Eggs

Ingredients

• 2 Eggs
• Butter
• Bacon fat or oil

Equipment

• Frying pan
• Lid, preferably glass. Size of the pan depends on how many eggs you are preparing.

Instructions

• Crack eggs into a bowl, be careful not to break the yolk
• In a 6-inch frying pan, heat about a tablespoon of bacon fat or oil over medium-high heat until shimmering
• Add 2 teaspoons of butter and swirl pan
• Slide the eggs into the pan and cover with the lid. Cook for about 1 minute. 
• Remove from heat and leave the skillet covered for 45 seconds for a runny yolk or about a minute for slightly-set yolks
• Season with salt and pepper.

Note: Clear lids help you monitor doneness and enable you to slide the eggs around if they are not cooking evenly. Once they are almost done, you also can tilt the covered skillet to the side to “baste” them in the oil/grease/butter to cook any leftover gooey bits.