Japan is synonymous with perfection when it comes to food. Everything is done to the best quality and taste and during the right season, and their eggs are no exception! Since I moved to Japan, I’ve been addicted to eggs. And I’m not alone – the average Japanese eats 300 eggs a year! The yolks of Japanese eggs are a nice deep orange, and they’re more flavorful and richer than their counterparts in the west. The color and flavor comes from the feed given to the chickens, but I think a part of this also comes from freshness of the eggs.
So many Japanese dishes feature eggs, and they’re often served raw or with oozing yolks – sukiyaki, monjayaki, gyudon, and the famous marinated eggs with ramen.
With these eggs, my doughs, cakes, and cookies are richer and have a bouncier texture. Shrimp fried rice, salads, and omelets contrast nicely to the other ingredients because of the deep golden orange color. And best of all – hard boiled eggs are easier to peel. I’m so spoiled that you’ll be hard pressed to get me to eat eggs back in the States anymore!
Stay tuned for one of the simplest, traditional, and most common Japanese egg recipes!