Sugar in your omelet?
Not a weekend goes by without me making scrambled eggs for myself, but I always add salt, never sugar. Yet I keep seeing more and more sweet eggs online, and people are raving about them. Of course, I have to try them.
There are two types of people in the world: people who like a savory breakfast and people who like a sweet breakfast. The first group always goes for eggs Benedict or eggs with bacon, while the second would rather eat pancakes, waffles or French toast. But why do eggs always fall into the savory category? They’re also used in those sweet pancakes, as well as in cakes and cookies. The flavor is actually neutral, but you still think of a slice of bacon with your egg sooner than a generous amount of maple syrup.
Completely delicious
A quick Google search leads me to a recipe for a sweet omelet called breadless french toast. With sugar and cinnamon, I can actually imagine that working. An editor at food website Epicurious even wrote an entire article about her egg with maple syrup, which she describes as ‘completely delicious’. It doesn’t sound like my kind of thing at all, but she’s so enthusiastic that I’m willing to give it a try.
Team sweet
We don’t have maple syrup in the office, so I cooked my egg with a few spoonfuls of sugar and a small pinch of salt. After all, the Japanese also season their tamagoyaki—the egg on top of your sushi—with sugar and a splash of soy sauce. The verdict? I’m not as enthusiastic as the article above, but it’s still much tastier than I expected! If you’re on team sweet breakfast, you should probably give it a try. If you cook your omelet or scrambled eggs perfectly, so they’re still a little soft, it somehow resembles custard.
A very big advantage
The advantage of a sweet omelet over custard, pancakes and French toast? It’s ready in under two minutes, and even someone with absolutely no kitchen skills can make it. So, do you have a hangover or are you generally inclined to be lazy? Then this could well become your new favorite sweet breakfast.
Also read:
- Never dry scrambled eggs again
- Cracking an egg: Team Edge or Team Countertop?
- So brown and white eggs aren’t the same after all
