3 AM and I'm feeling like eggs...

For some reason...Eggs have always been some sort of comfort food to me. Strange? To be honest...it's really good if you know how to make them the right way. I know, it's hard to eff up on making eggs but you'd be pretty surprised. For one thing, I can never make a perfect pair of sunny side up eggs. No joke. It's either the whites will run all over the place, forcing me to shove it back to a perfect shape, which causes the discolouration and rough look it gets. Another thing that I can never do perfectly is poach an egg for eggs benedict. Seriously. It's alot of work, and makes a huge mess. I applaud to those who can poach an egg for their first time and get it right, but I've been cooking for years and still can't get the hang of it.

But there is never one thing that you can mess up on when it comes to this fine yet disgusting ingredient, which is scrambled...and on top of that, an omelet. Omelets are simple. Take any ingredients you want in there, toss them in a pan with some extra virgin olive oil or butter, make the veggies or meats soft and pour in your beaten eggs. Open up "pockets" in the middle letting the liquid to run through and once you formed a solid bottom base you take the sides and fold them in. Oh!!! Don't forget the cheese. Always put the cheese in before folding the sides over, and you'll have yourself a nice healthy omelet.

I never knew how omelets could ever become an item for fine dining until recently. If you're a foodie lover, Food Network is like home base. We flip on that channel every single day and we can watch it for hours...(or at least me). I recently came across this new show called "Pitchin' In" whose host happens to be one of Canadian's finest chef, Lynn Crawford. As you might not know, Ms. Crawford has done exceptional work in both the Toronto and New York's Four Seasons as executive chef. I've been a fan of Ms. Crawford since watching my first episode of Restaurant Makeover. The way she moved around the kitchen and the way she emphasize on letting flavours come out of food in their own way was mesmerizing.

During her time in New York, she had a special item on her list that cost $1000. No. It's not $10 dollars and I forgot to put the decimal sign. It was literally one thousand dollar. And it was an omelet. A lobster with caviar omelet. I was baffled at the fact that she would charge that much for a small omelet with chopped up buttered lobster and a small tsp. of caviar, but at the same time, I was pretty damned impressed. I'm impressed at the fact that she can take a simple basic ingredient like eggs, and mix it with something luscious, making a simple dish to something exquisite. Would you ever thought of putting buttered lobster in your omelet for breakfast? I know I will next time, but then again, I'd probably just eat the whole lobster.