Glossary - Ingredients

Eggs

High-protein nutritious food perfect with rice

What are eggs?

As they contain all nutrients except vitamin C and dietary fiber, eggs (卵 in Japanese) can often be considered the perfect food. They became common in Japanese households after World War II as eating habits began to westernize. Unique Japanese egg dishes include "tamagoyaki" (Japanese rolled omelet), "tamago kake gohan" (raw egg on rice), and "oyakodon" (chicken and egg rice bowl). Eggs are also used in various dishes like boiled eggs, fried eggs, omelets, omurice (omelet rice), tempura batter, oden (a kind of Japanese hot pot), and as toppings for udon and soba noodles.

Tamago Kake Gohan

Oyakodon

Nutrition facts

Eggs are characterized by containing all nine essential amino acids that cannot be produced by the body in a balanced way. They are also rich in choline, which helps brain function, and contain plenty of calcium, iron, vitamins A, B1, B2, D, and E.

How to storage: not to waste the ingredient

Store eggs with the pointed end down in the refrigerator. They are sensitive to temperature changes and vibrations, so it's better to place them on the shelves inside the refrigerator rather than in the door pocket.

Trivia

The white stringy part in the egg white is called chalaza, which helps keep the yolk centered and protects it from shock. Some people remove the chalaza, but it is rich in nutrients and can be eaten together with the yolk and egg white.

Caution

There is a risk of explosion when cooking eggs in the microwave, so do not microwave raw eggs, boiled eggs, or fried eggs. Scrambled eggs, omelets, and omurice can be microwaved as the yolk is broken up. In Japan, raw eggs are consumed, but caution is needed for hygiene when eating raw. Follow the food hygiene guidelines of your country or region and consume eggs in a safe manner.

Cooking Basics

Eggs - removing the chalaza

The chalaza serves the role of holding an egg yolk in place. It is edible, but if you prefer, pick it up with cooking chopsticks (or a fork) to remove.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

Eggs - separating the egg yolk and egg white

Crack the shell so that it is evenly divided into 2 halves. Over a bowl to catch the egg white, pass the egg yolk back and forth between the two egg shell halves. The trick to this method is splitting the egg shell in as perfect halves as possible at the start.

Eggs - boiling

Remove the eggs from a refrigerator about 30 minutes prior to return to room temperature. Place a small amount of salt into boiled water, then add in the eggs. Using a ladle to gently add in the eggs can help prevent cracking. Once the desired boiling time has passed, remove the eggs into cold water and allow to cool completely.

Eggs - peeling

If you make several small cracks in the shell, it will be easier to peel. Also, immediately placing boiled eggs into ice cold water will also make peeling easier.

Eggs - how to make usuyaki tamago or thin Japanese-style omelet

Ingredients

eggs: 3

salt: 1/4 tsp

sake (cooking sake): 2 Tbsp

potato starch (or corn starch): 2 tsp

vegetable oil: as needed

Directions

1.

Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.

2.

Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.

3.

Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.

4.

Pour a ladle of the egg mixture into the pan.

5.

Swirl the pan to evenly distribute the egg mixture over the entire pan.

6.

Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.