Ranger Kathryn's Arches

July 21, 2009

well-cooked bacon, raw eggs

Filed under: Uncategorized — Kathryn Colestock-Burke @ 7:31 am
Blithely peppering the eggs that were not cooking.  (Note one escapee from griddle.)

Blithely peppering the eggs that were not cooking. (Note one escapee from griddle.)

The perfect camping morning deserves the perfect breakfast.  As we were going to conclude our trip on Sunday morn, we thought that coffee and bacon and eggs and blueberries and yogurt sounded excellent.  Only the best, to celebrate our fine camping trip.  The smell of sizzling bacon wafting through our site was likely enough to wake the downwind neighbors.  After the bacon was done I put on another liter of water to boil for the French press, as my friends couldn’t do with just one cup each.

Cracking the eggs onto the greasy griddle was very satisfying, as I watched the whites quickly bubble and congeal.  Five eggs, happy eggs, yummy eggs.  M-m-m-m!  We waited, they drank their coffee, we commented on the sunrise and the sleeping-under-the-stars experiment, and … the eggs weren’t cooking.  Turned the heat up.  No heat.  No gas.  The last liter of coffee water had used up every precious molecule of LP in the small green tank, and my spare tank was… in my apartment, 18 miles south.

“Quick!  Turn them over!  They might have a chance of cooking on the hot griddle,” Kathy suggested hungrily.  I complied.  There was no turning these puppies, as they needed another minute or two to solidify.

You know, there is something refreshing about having friends who can laugh at a bum rap.  They blamed the gas shortage on their coffee addiction, and we pulled out the cheese and crackers to supplement the nice crisp bacon.


  1. Come on now! Semi raw eggs aren’t bad especially when you can add pepper!
    When i poach them they aren’t done much more than that.

    Comment by Mike — July 21, 2009 @ 10:59 am | Reply

  2. . . . and, if you could have delayed your breakfast till later in the afternoon, the black griddle prolly would have been hot enough to coagulate the protein – assuming it was clear and 109 degrees!

    Comment by Dad — July 22, 2009 @ 10:34 am | Reply

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