Eggs contain many nutrients and protein which are denatured when cooked; therefore it is thought that eating them raw maximizes the beneficial effects of these nutrients. In actuality, however, only half of the protein in raw eggs is digestible as compared to cooked eggs.<ref>http://jn.nutrition.org/content/128/10/1716.short</ref> The egg yolk contains more than enough levels of biotin to compensate for the high levels of avidin in raw egg white, which binds to the B-vitamin biotin, preventing their absorption and potentially causing a deficiency if the yolk is not consumed with the white. <ref>http://web.archive.org/web/20070928055004/http://www.geocities.com/miniaussies4u/doghealth-TheRawTruth.pdf</ref>
Eggs contain many nutrients and protein which are denatured when cooked; therefore it is thought that eating them raw maximizes the beneficial effects of these nutrients. In actuality, however, only half of the protein in raw eggs is digestible as compared to cooked eggs,<ref>http://jn.nutrition.org/content/128/10/1716.short</ref> and protein denaturation is nutritionally irrelevant since protein is broken down in the normal course of digestion. The egg yolk contains more than enough levels of biotin to compensate for the high levels of avidin in raw egg white, which binds to the B-vitamin biotin, preventing their absorption and potentially causing a deficiency if the yolk is not consumed with the white. <ref>http://web.archive.org/web/20070928055004/http://www.geocities.com/miniaussies4u/doghealth-TheRawTruth.pdf</ref>
Raw eggs are a known transmission vector for [[salmonella]] food poisoning. The bacteria is sometimes found within fresh raw eggs, particularly in the yolk. This risk can be avoided by substituting pasteurized raw egg products such as "Egg Beaters." <ref>http://www.foodpoisoningprevention.com/Eggs.html</ref>
Raw eggs are a known transmission vector for [[salmonella]] food poisoning. The bacteria is sometimes found within fresh raw eggs, particularly in the yolk. This risk can be avoided by substituting pasteurized raw egg products such as "Egg Beaters." <ref>http://www.foodpoisoningprevention.com/Eggs.html</ref>
Tamago kake gohan (卵かけご飯, "egg sauce over rice") or Tamago gohan in short is a popular Japanesebreakfastfood consisting of cooked rice topped or mixed with raw egg and—optionally—soy sauce.
Background
Tamago kake gohan is a dish in which a raw egg is put on top of or mixed with rice, or a recipe for such a dish. Beaten eggs are sometimes used, as are non-beaten. Sometimes only the yolk of the egg is used.
The dish is also known in Japan as "tamago bukkake gohan"[citation needed] (gohan means rice or food and bukkake means "splashed" or "dashed"), "tamago bukkake meshi" [citation needed] (meshi means rice or food), "tamago gohan", or simply "tamago kake". Tamago (egg) may be written 玉子, as an alternative to the single character 卵.
Method of preparation
A raw egg and Japanese rice is simply mixed in the rice bowl.
There is no "correct" way to make this everyday dish. The rice can be cold, recently cooked or re-heated; the egg may be broken directly into the rice bowl (before or after the rice), or beaten in a separate bowl beforehand. Some people dig a "well" in the mound of rice to pour the egg into.
Here is one example:
1. Put a fresh egg into the Kobachi (小鉢, small bowl).
2. Pour a desired amount of soy sauce to taste into the Kobachi.
3. Mix the egg and soy sauce together, if the soy sauce makes the mixture somewhat black it is no problem.
4. Dig a hollow in the center of the cooked rice in the Chawan (茶碗, a rice bowl) using chopsticks.
5. Pour the egg/soy sauce mixture into the hollow.
6. Stir the mixture into the rice. The rice becomes a golden color.
Nutrition facts
Eggs contain many nutrients and protein which are denatured when cooked; therefore it is thought that eating them raw maximizes the beneficial effects of these nutrients. In actuality, however, only half of the protein in raw eggs is digestible as compared to cooked eggs,[1] and protein denaturation is nutritionally irrelevant since protein is broken down in the normal course of digestion. The egg yolk contains more than enough levels of biotin to compensate for the high levels of avidin in raw egg white, which binds to the B-vitamin biotin, preventing their absorption and potentially causing a deficiency if the yolk is not consumed with the white. [2]
Raw eggs are a known transmission vector for salmonella food poisoning. The bacteria is sometimes found within fresh raw eggs, particularly in the yolk. This risk can be avoided by substituting pasteurized raw egg products such as "Egg Beaters." [3]
1. Put a fresh egg into the Kobachi (小鉢, small bowl).
4. Dig a hollow in the center of the cooked rice in the Chawan (茶碗, a rice bowl) using chopsticks.
5. Pour the egg/soy sauce mixture into the hollow.
6. Stir the mixture into the rice. The rice becomes a golden color.
