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Okay, so it looks like our main character eats her egg on the side, but the cookbook recipe was for the raw egg in the rice, so I did both. And of course, miso soup. Ready to start the day!
I love making this as a little protein snack sometimes.
If anyone needs a recipe for this, Kenji's is great!
https://youtu.be/nrDLLhqUXdc?si=XIaRfQ47mjpVn_Cp
Note the egg isn't quite raw as it should cook a little from the heat of the rice.
Since I don't quite like super goey eggs, I usually pour the whisked egg in the warm pan I reheated the rice in (heat off), and stir quickly before serving for it not turn into scrambled egg.
Here is an alternative Piped link(s):
https://piped.video/nrDLLhqUXdc?si=XIaRfQ47mjpVn_Cp
Piped is a privacy-respecting open-source alternative frontend to YouTube.
I'm open-source; check me out at GitHub.
I usually do natto and an egg (fried or raw, depending on how I feel). If I feel extra fancy, I throw in some shiokara in the mix—add some nice, salty ocean flavors to the slimy goodness.
Eow. Raw egg
The dangers of raw eggs are generally the dangers of getting eggs covered in feces from sick chickens. I only buy pasture raised eggs from small farms, which minimizes the risk of illness (although as a kid I ate plenty of raw cookie dough from regular eggs without incident soo...) This specific chicken egg is from a chicken raised on a natural pasture with at least 108 square feet of space per bird and as much time outdoors as they would like all year.
Some people just can't stand the texture though - the egg cooks some in the rice, but there is still some of that runniness for sure.
(although as a kid I ate plenty of raw cookie dough from regular eggs without incident soo...)
Fun fact, the primary danger in uncooked cookie dough isn't the eggs - it's the flour. You're far more likely to get an E.coli infection from uncooked flour than salmonella from uncooked eggs.
https://health.clevelandclinic.org/why-eggs-are-not-the-only-danger-in-raw-cookie-dough
Shame the article doesn’t mention you can solve this by just baking the raw flour on its own on a sheet tray!
Thanks for th explanation!! Its really informative. Im one that cant the texture! :D