And thus thou be warned, had absolutely zero sleep last night, body is running on probably nothing but sugar, I am (very) sleepy, but heck I'm going to at least struggle through this post first for the heck of it. Why am I putting myself through this? Honestly, there are just some things in life where one feels a certain sense of need to do--I don't need anyone questioning my ideas of prioritizing; it's my life, I'll choose what I want to do with it. The end, period.

So anyways, I earlier mentioned 'sugar'. Well, I've been telling that fact to pretty much everyone I met today and then it occurred to me that I only recently discovered the tastiness of chucking sugar into an omelet.

Lol!

Does that sound freaky to anyone? It kind of did to me at first and I went: "Sugar and egg?!" In a total disbelief. I don't know if it's just me but I'm way much more used to the idea of egg as a savoury dish (except when one chucks them into cake mixtures and such). And so the idea of putting sugar into an egg, beating it, and then pouring it into a pan to cook over slow flames simply did not seem the brightest of ones.

Still, curious as I can be sometimes...I gave it ago--chucking in a teaspoon of sugar for two eggs at first. Obviously I didn't know what to expect but apparently a teaspoon of sugar for two large eggs doesn't quite do the trick--egg has a pretty strong taste on its own. So, I added another teaspoon the second time round and 'wala', yummalicious Tamagoyaki!! XD

Seriously, it tastes really really good! I'm surprised the rest of the world hasn't practiced the art of putting sugar into their omelets to the degree the Japanese do. Or maybe I'm just ignorant again and haven't noticed either way? (Yeah, that might be it).

Either way, the rolling of the egg to achieve that effect in the picture below took a slight bit of practice. I'm not very consistent with my successes yet but hey, I like the taste of sugar-omelets enough to keep practicing.

To anyone out there who hasn't given it a go, GO!!!

Yum!!! ^_^