Did you know the Japanese consume more eggs per capita than any other nation, but, most families don’t even fix omelets at home? I learned on my trip to Japan that omelet making seems to be limited to professional chefs who were taught in the classical French manner, while Japanese families are generally content eating scrambled eggs at home.

Not any more! After several Japanese egg farmers caught my act in Atlanta last year, they invited me to Japan to conduct my omelet workshops for the press and large groups of consumers. My omelet workshops are events where, after I give a how-to demonstration, guests are invited to get their hands dirty and create their own omelets. In Japan, I conducted omelet workshops in six cities for children in elementary schools, Home Economics classes in high schools and large supermarkets that regularly schedule events like these for their customers.

Did I mention that the Japanese are enthralled by everything Guinness Book? To them, it’s the ultimate in “quirky” and they love “quirky!” So, it’s no surprise that, partly due to my Guinness record, my visits generated a lot of media attention! At each event, I talked about the incredible egg and its great nutritional value. The cameras especially loved the children who were making omelets! I also came prepared and brought a whole suitcase full of “I (heart) NY” t-shirts that I gave to all of the excited kids who snatched them up faster than I can make omelets!

Unlike Omelet Workshops in the U.S. and elsewhere, the Japanese don’t use liquid pasteurized whole eggs so each guest had to crack open two eggs, add their two tablespoons of water and whisk the eggs together for each omelet. That got a little messy! Since the Japanese are not used to filling their omelets, we decided to introduce them to the basics of omelet filling: chopped ham, shredded cheese, and thawed-out frozen mixed vegetables. The vegetables were added because they look pretty and because the Japanese are so conscious of healthy eating.

Most of my workshops were held in schools and supermarkets, but I did have the chance to visit one of Japan’s largest egg farmers’ farm/restaurant/food shop in Fijiya to give a workshop to his employees, the townspeople and their families. What an experience! I taught omelet making on a clearing at the top of a hill overlooking more hills and mountains under an azure blue sky. Awesome!

I returned to the U.S. with literally hundreds of photos. I’ve chosen photos from the Kokekokko Farm event because I think they captured the spirit of this American giving egg cooking lessons to whoever wanted to learn, regardless of their age.