A single-serve egg pan.
Smaller than a steak pan,
Smaller than a wok,
Smaller than a crepe maker.
One quick-cracked shell along the edge.
A yellow sac and juice sizzle in oil.
Kosher salt and coarse pepper.
A dash of Italian seasoning.
My father likes A-1 in his eggs.
I prefer them running and wet and raw
and He tells me I’ll get Salmonella someday.
That’s the point of single-serve egg pans.
I’ll take My chances and You take yours;
They’re smaller than mine really ever were.