As the New York Times reported today… apparently eggs are back! Pink ladies, flips, fizzes. What perfect timing — right after I started lamenting that the cream sherry flips and gin fizzes I’ve been enjoying at home would be impossible to find at bars!

 ”Suddenly, eggs are everywhere. Just a year ago, a bartender in the meatpacking district lamented that while she longed to add a flip to her cocktail list, she feared it would be impossible to sell a drink that listed eggs as an ingredient. (“I can’t leave it off, though,” she said. “What if someone’s allergic to eggs?”)

But what a difference a year makes. At Olana, a restaurant that opened on Madison Avenue in February, two of the restaurant’s seven signature cocktails feature eggs: the Pear Sidecar, in which egg whites meet pear brandy, and the Apricot Cobbler, a similar drink featuring apricot brandy. A recent addition to the cocktail list at A Voce, a flatiron district restaurant, is the Agrumi Fizz, in which a mix of gin, limoncello, orange liqueur, and egg whites gets topped with a float of Chianti.”

-   Let Rocky Balboa Drink the Yolk April 6, 2008, New York Times

Now, to the farmer’s market to find fresh eggs! Or maybe I should just skip that and go straight to Olana…