confessions of a sugarholic

when I look back upon my first culinary adventure, i realize that it all began with my many attempts at creating the perfect omelet.  though it may appear to be one of the most basic of ingredients, cooking eggs is a true art form.  in fact, a fried, sunny side-up version happens to be one of my most favorite version – whether it is holding its own on a plate or lying  on top of american fried rice (rice fried with ketchup, hot dog, and raisins!) or a steaming bowl of spicy, crisped rice bottomed korean bibimbop.  the eggs are gently dropped onto a hot skillet with ample oil - as i watch over them as the rough edges of the white crisped and lace up, like a chemical reaction just happened, being careful not to overcook the yolks.  forget picasso for a moment; slicing through that bright yolk and releasing the sweet golden ooze within is a pure thing of beauty. there are few food experiences as rewarding as dipping a piece of crisp toast into the richness of a yolk secretion.