Reply to Am I the only one grossed out by foodies and restaurants using runny egg yolks?

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Reply to "Am I the only one grossed out by foodies and restaurants using runny egg yolks?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Only time an egg was too runny for me on first glance was in Japan- when it was cracked raw right in top of my rice. Ate it anyway. Lived to tell the tale and would do it again. [/quote]

The rice is hot enough to cook the egg.  Or st least, that's the idea.[/quote]

np, I guess this is like the raw egg in carbonara? The idea of that always sounds risky. My mom used to dump warm scrambled eggs back into the bowl she mixed the raw eggs in. It grossed me out as a kid. She insisted it was fine. That might be why I avoid runny/raw eggs. I'm with you op.[/quote]

No, the rice is definitely not hot enough to cook the eggs all the way through in Japan.  They prefer to have raw egg only slightly cooked in the rice and the egg yolk wet all over the rice  so it isn't dry, and due to the flavor. In other styles of Japanese food, you take a piece of beef and dip it in raw egg before eating it.

Almost no one ever gets sick in Japan eating raw eggs.  Consumption of very running/raw eggs is huge there.

[youtube]https://youtu.be/tSesHY2wxUc[/youtube] (literally watch starting around 18:00 - the eggs are absolutely not cooked)

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