Eggs and …

My friend Sang Jae and I will often cook for each other. He makes me traditional Korean delicacies; I introduce him to American classics. For the most part, I think I get the better end of the deal. Except today.

Recently I made him an egg sandwich. Kind of like an omelet on toasted bread. When he stopped by tonight, he said he wanted the egg sandwich – he had been thinking about it – sooo goooooood. I was working on lesson plans, but told him I’d fix it in as soon as I finished. He then said *he* would cook it, for me not to worry, keep working. Okay – how hard can that be?

A half hour later he presented me with, well, a sandwich. As I bit into it, I thought, this is so not good. And the texture was not right. Besides the fact that he had tried to toast the bread using soybean oil, there was a somewhat slimy feel to what I held in my hands. I opened my sandwich. Without thinking, I exclaimed, “Did you put *jam* on this sandwich?” He smiled, “Yes. Good?” ugghhhhhhhh.