Have you ever thought about taking a warm rice or pasta and pouring a raw egg in him? This is very common in Japan and is called Tamago-Kake-Gohan (卵かけ御飯). Some of you may feel disgusted just thinking about it, or maybe you are worried about salmonella poisoning. But that doesn't happen in Japan.
There are countless Japanese dishes where you can throw a raw egg on top. It is not the same as eating a raw egg, in fact it tastes really good. Tamago kake Gohan is very famous and simple to make, it is just a raw egg mixed with hot steamed rice and seasoned with a little soy sauce.
And the dangers of raw egg?
In Brazil everyone is warned not to eat raw eggs because of salmonella. Really, if you live in Brazil do not risk enjoying a Tamago kake Gohan or a Sukiyaki with raw egg. But the Japanese are not afraid of salmonella because this is uncommon in Japan.
Eggs in Japan go through a strict sterilization and quality control process so that they can be consumed. Of course, nothing is 100% guaranteed, so eggs that have a crack cannot be eaten raw, and after breaking an egg you cannot leave it unused for long.
If you are so afraid of raw egg, you must remember that to sterilize salmonella it is necessary to cook the egg for 10 minutes at 60 degrees, so if you don't do that, you are at the same risk. According to the US Centers for Disease Control, it is estimated that 1 in 10,000 eggs are infected with Salmonella. We do not know this statistic and we do not even recommend the consumption of raw eggs in Brazil.
Benefits of Raw Egg
Although the boiled egg contains more protein than the raw egg, some vitamins contained in the egg (C, B6 and B9) are used when eaten raw. Not to mention that it forms a perfect combination in several dishes of Japanese cuisine. Is that you? Did you have the opportunity to eat a dish that contains raw egg? What was your experience?