Eggs-actly Korean


Your egg of a heart

Yellow on the inside…

On our drive back from a quick visit to Cape May and Asbury Park, I was listening to a radio segment on a documentary about four girls adopted from China as young children and their transition to become American.  One of the girls interviewed went so far as to refer to herself as a “banana”––yellow on the outside but white on the inside.  She did admit that it was a statement she’d made when she was years younger and that she might not have chosen those words now that she was a sage 16 and that her journey to “become” was far more complicated than a one-liner could capture.

As with any process, “becoming” is a process.  My process from day one, I realize now, has been to peel back the layers of the American me to find the Korean one. Without knowing both parts, I am just half a person and I’d rather be whole.  Don’t you think we’d have a lot less chaos in the world if people took some time to learn and acknowledge who they are?

But I got where that girl was coming from.  Although I had not been adopted by a white, American family as many Korean children were during Korea’s gut-wrenching, hardscrabble 80’s, I had my work to do in “becoming” when my parents decided they would emigrate from Seoul to NYC.  I was expected to embrace America and leave my Korean baggage by the door, but that wasn’t too hard as we’d left when I was two…

Brown on the outside…

I am an egg.  Sometimes white on the outside and yellow on the inside.  Or brown on the outside and yellow on the inside.  With a shell that does its best to protect the yellow egg of a heart…until someone cracks it wide open and scrambles it.  Normally, I would say that our experience in this life usually deserves better than to be characterized by simple quips and utterances, but there is something about the egg that makes me feel kindred to it.

Your heart a-scrambled

Its versatility is bar none, its self-sufficiency is truly admirable: A meal on its own and a key ingredient in oh-so-many wonderful foodstuffs.  I’d say these are good traits for people, too.

Layers of egg



3 thoughts on “Eggs-actly Korean

  1. Pingback: Just Make It Yourself: Soy Sauce Eggs | DIY Korean Food

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