I once turned a classic scrambled egg into a midnight symphony called “Noir‑Omelet.” I used smoked seaweed, black sesame seeds, and a splash of activated charcoal‑infused olive oil to give the whites that eerie gray hue. The eggs were folded with a whisper of truffle oil and a touch of charcoal‑dusted flour to keep the texture silky. I plated it on a black slate pan, sprinkled edible charcoal dust, and set a tiny candle on the side—like a tiny moon hovering over a dark ocean of flavor. The first bite was a burst of umami that danced between the subtle bitterness of the charcoal and the mellow sweetness of the egg, making it feel like an edible midnight experiment that whispered, “darkness can be delicious.”