I dunno about you folks, but whenever I fry eggs I like them runny.
Nothing seems to do "steak and eggs" like each bite of steak richly
coated with runny egg yolk.

Which is interesting, because I'm overparanoid about food-borne illness,
etc.

However, there's a simple Japanese breakfast component called Tamago
Kake Gohan: http://tinyurl.com/kujla

As you can see it's a dash of soy sauce beaten into a raw egg, which is
then mixed in with a bowl of rice. I think I'd love it. But do you all
think that the chances of getting sick from a completely raw egg are
much less the fresher the egg is? Or is it more like "one in every
million eggs contains salmonella, even if the shell is 100% intact", and
I'd just be rolling the dice each time?

I know not to use eggs that are cracked or expired.

Thanks

-Jared

"phaeton" wrote

> However, there's a simple Japanese breakfast component called Tamago Kake
> Gohan: http://tinyurl.com/kujla
>
> As you can see it's a dash of soy sauce beaten into a raw egg, which is
> then mixed in with a bowl of rice. I think I'd love it. But do you all
> think that the chances of getting sick from a completely raw egg are much
> less the fresher the egg is? Or is it more like "one in every million
> eggs contains salmonella, even if the shell is 100% intact", and I'd just
> be rolling the dice each time?

Your chances of illness go up in the states with regular store eggs but are
still pretty minimal. In Japan, they dont really have the same 'battery
chicken' habits. In Sasebo, eggs were so fresh, they might as well have
still been warm from the chicken (grin). Brought in from the outlaying
farms, sold in plastic bags with 5 per bag at 100 yen normally a bag.
Raised in a semi-free range (meaning small yard, not so close, often 10-15
chickens per stretch which would be fairly sizable).

cshenk wrote:
> Your chances of illness go up in the states with regular store eggs
but are
> still pretty minimal. In Japan, they dont really have the same 'battery
> chicken' habits. In Sasebo, eggs were so fresh, they might as well have
> still been warm from the chicken (grin). Brought in from the outlaying
> farms, sold in plastic bags with 5 per bag at 100 yen normally a bag.
> Raised in a semi-free range (meaning small yard, not so close, often 10-15
> chickens per stretch which would be fairly sizable).
>

When I was a kid we always had 'pet Bantams', of sorts. The "still warm
from the chicken" eggs are pretty much what I grew up with. I remember
them tasting different too (although I don't know how chicken eggs vary
from breed to breed).

It sounds like you were/are in Japan?

"phaeton" wrote
> cshenk wrote:

>> still pretty minimal. In Japan, they dont really have the same 'battery
>> chicken' habits. In Sasebo, eggs were so fresh, they might as well have
>> still been warm from the chicken (grin). Brought in from the outlaying

> When I was a kid we always had 'pet Bantams', of sorts. The "still warm
> from the chicken" eggs are pretty much what I grew up with. I remember
> them tasting different too (although I don't know how chicken eggs vary
> from breed to breed).

They dont really. If I remember what others have told me right, the Bantam
lays brown eggs and not as prolific but has a better meat gain and is more
hardy.

> It sounds like you were/are in Japan?

Grin, 'was'. 2001-2007. Sasebo, Japan. I had a fun watch of the pic you
showed as it lead among links to a Naritia McDonalds which I've been to. I
remember it mostly because that minimal step made me trip (grin).

You won't see that particular 'recipe' for raw egg with rice in a restraunt
as it's too simple really, but if you live there, you will see it many a
time. The young guys with not much money yet, would even have it outside
the ship as a cold breakfast in a bento box in winter.

Here's how I observed that. I was (still am for 2 months) Navy and then on
a ship homeported in Sasebo Japan.

The Japanese workers would gather for work about 30 mins before work started
(work ethics are a little different there). A still chilled from the fridge
egg would come out and be cracked over cold rice and mixed with a little soy
then eaten as they chattered. More flush older employees would have rice
with fishball and pickled 'something or other of the day'.

Most would also have a thermos of hot dashi-miso soup to go with this and a
cold iced coffee from the various vending machines at the pier.

phaeton wrote:

> I dunno about you folks, but whenever I fry eggs I like them runny.
> Nothing seems to do "steak and eggs" like each bite of steak richly
> coated with runny egg yolk.
>
> Which is interesting, because I'm overparanoid about food-borne illness,
> etc.
>
> However, there's a simple Japanese breakfast component called Tamago
> Kake Gohan: http://tinyurl.com/kujla
>
> As you can see it's a dash of soy sauce beaten into a raw egg, which is
> then mixed in with a bowl of rice. I think I'd love it. But do you all
> think that the chances of getting sick from a completely raw egg are
> much less the fresher the egg is? Or is it more like "one in every
> million eggs contains salmonella, even if the shell is 100% intact", and
> I'd just be rolling the dice each time?
>
> I know not to use eggs that are cracked or expired.
>
> Thanks
>
> -Jared

In the US, on the order of 1 out of 10,000+ eggs contains salmonella

You can decide for yourself if that represents unacceptably high risk

At my house, Steak Tartar at least once a month

All fried eggs served runny

phaeton > wrote in newsyuel.14995$c45.728
@nlpi065.nbdc.sbc.com:

> Or is it more like "one in every
> million eggs contains salmonella, even if the shell is 100% intact", and
> I'd just be rolling the dice each time?
>

I wouldn't chance it with store bought eggs. A couple I knew became deathly
ill after drinking a New Year's Eve toddy with raw egg in it.

cshenk wrote:
> "phaeton" wrote
>> cshenk wrote:

I don't know if I'm following the "links to Naritia McDonalds" part...
I would hope that McDonald's hasn't infested the lovely island of Japan,
but my gut feeling is that it has.

But yes, Bantam chickens lay small brown eggs. So if you were going to
make what's normally a "three egg omelet" you'd probably use four or
five Bantam eggs.

Miso Soup FTW, btw. I actually alternate between Shiro Miso and Aka
Miso as complement to sandwiches or breakfast. Osuimono will
occasionally happen. There are times when you just *need* soup. Not a
thick, hearty soup, just a nice, watery, thin, but flavorfully salty
soup. Miso is the only answer.


I hope someday to go to Japan. Thanks for the insight.

-Jared

On Fri, 23 Jan 2009 22:31:52 -0600, phaeton wrote:

> cshenk wrote:
>> "phaeton" wrote
>>> cshenk wrote:
>
> I don't know if I'm following the "links to Naritia McDonalds" part... I
> would hope that McDonald's hasn't infested the lovely island of Japan,
> but my gut feeling is that it has.

Starting at the Tamago_kake_gohan Wikipedia page you linked to (http://
tinyurl.com/kujla):

(1) Click on the image in the top right corner, captioned "Tamago kake
gohan (left), Tsukemono and Miso soup".

(2) Scroll down to "File links" and click on "Japanese cuisine".

(3) Scroll down to "Foreign food" and you'll see a photo captioned "A
McDonald's in Narita, Japan".

That would be the Narita McDonald's which cshenk is talking about.

On 24 Jan 2009 03:45:03 GMT, elaich > shouted from the highest
rooftop:

>phaeton > wrote in newsyuel.14995$c45.728
:
>
>> Or is it more like "one in every
>> million eggs contains salmonella, even if the shell is 100% intact", and
>> I'd just be rolling the dice each time?
>>
>
>I wouldn't chance it with store bought eggs. A couple I knew became deathly
>ill after drinking a New Year's Eve toddy with raw egg in it.

Hummmmm ... not to egg you on, but I've found the same thing with
multiple toddies that don't have raw eggs in them. In fact, only 24
days ago ...



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Fri, 23 Jan 2009 22:31:52 -0600, phaeton >
shouted from the highest rooftop:

>There are times when you just *need* soup. Not a
>thick, hearty soup, just a nice, watery, thin, but flavorfully salty
>soup. Miso is the only answer.

I know exactly what you mean and Miso paste keeps nicely in the
fridge.



--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

phaeton wrote:
> cshenk wrote:
>> "phaeton" wrote
>>> cshenk wrote:
>
> I don't know if I'm following the "links to Naritia McDonalds" part... I
> would hope that McDonald's hasn't infested the lovely island of Japan,
> but my gut feeling is that it has.

Most of the industrial fast food places opened up shop there.

> But yes, Bantam chickens lay small brown eggs. So if you were going to
> make what's normally a "three egg omelet" you'd probably use four or
> five Bantam eggs.
>
> Miso Soup FTW, btw. I actually alternate between Shiro Miso and Aka
> Miso as complement to sandwiches or breakfast. Osuimono will
> occasionally happen. There are times when you just *need* soup. Not a
> thick, hearty soup, just a nice, watery, thin, but flavorfully salty
> soup. Miso is the only answer.
>

Miso soup is one of my favorites for breakfast. I like aka miso and that
is what I usually use. I also make a "country style" miso soup with
cabbage, carrots, potatoes, onions, wakame and tofu for other meals.

>
> I hope someday to go to Japan. Thanks for the insight.
>
> -Jared
>

It is an interesting place. It is a good idea to plan on visiting other
places aside from
the cities (especially Tokyo) if you want to experience Japan.

On Jan 23, 7:55*pm, phaeton > wrote:
> I dunno about you folks, but whenever I fry eggs I like them runny.

I think of the goal being 100% hard white, 100% liquid yolk.

> Nothing seems to do "steak and eggs" like each bite of steak richly
> coated with runny egg yolk.

Same with sausage.
>
> Which is interesting, because I'm overparanoid about food-borne illness,
> etc.

When I make mayo or hollandaise, I actually rinse as much remaining
white off of the yolk as I can get off.
>
> However, there's a simple Japanese breakfast component called Tamago
> Kake Gohan: *http://tinyurl.com/kujla
>
> As you can see it's a dash of soy sauce beaten into a raw egg, which is
> then mixed in with a bowl of rice. *I think I'd love it. *But do you all
> think that the chances of getting sick from a completely raw egg are
> much less the fresher the egg is? *Or is it more like "one in every
> million eggs contains salmonella, even if the shell is 100% intact", and
> I'd just be rolling the dice each time?

Raw eggs whites ick me, and a reliable source says:


"Are Salmonella bacteria most likely to be found in the egg's white or
yolk?

Bacteria, if they are present at all, are most likely to be in the
white and will be unable to grow, mostly due to lack of nutrients."

source-- http://www.aeb.org/LearnMore/EggSafety.htm

>
> I know not to use eggs that are cracked or expired.

If I'm cooking them well done, say, hard boiled, and I know that
they've been properly refrigerated, I have no problem using old eggs
that have intact shells, even as old as six months. Old eggs peel far
more easily. For lightly basted or over easy, the freshest eggs
possible are best.
>
> Thanks
>
> -Jared

--Bryan

On Jan 23, 9:23�pm, "cshenk" > wrote:
> "phaeton" wrote
>
> > However, there's a simple Japanese breakfast component called Tamago Kake
> > Gohan: �http://tinyurl.com/kujla
>
> > As you can see it's a dash of soy sauce beaten into a raw egg, which is
> > then mixed in with a bowl of rice. �I think I'd love it. �But do you all
> > think that the chances of getting sick from a completely raw egg are much
> > less the fresher the egg is? �Or is it more like "one in every million
> > eggs contains salmonella, even if the shell is 100% intact", and I'd just
> > be rolling the dice each time?
>
> Your chances of illness go up in the states with regular store eggs but are
> still pretty minimal. �In Japan, they dont really have the same 'battery
> chicken' habits. �In Sasebo, eggs were so fresh, they might as well have
> still been warm from the chicken (grin). �Brought in from the outlaying
> farms, sold in plastic bags with 5 per bag at 100 yen normally a bag.
> Raised in a semi-free range (meaning small yard, not so close, often 10-15
> chickens per stretch which would be fairly sizable).

That's not true. The smaller the egg operation the more likely those
eggs will be contaminated with salmonella. The larger operations in
the US submit (voluntarilly) to routine USDA site inspection and ship
their eggs daily to a central plant under USDA auspices for constant
inspection with the most sophisticated state of the art detection
equipment. Nowhere else on the planet has safer eggs. The problem
lies with eggs from small uninspected operations finding their way
into the mainstream, typically through mom n' pop groceries, small
restaurants, and local comissaries/cafeterias; hospitals, schools,
prisons, etc., and folks buying directly from those small
neighborhood operations... if your neighbor down the road is raising
chickens that's the worst place to buy... and "free range chicken" is
a nonsensical totally meaningless term, designed to manipulate bird
brained pinheads out of their money.

"phaeton" wrote
> cshenk wrote:

> I don't know if I'm following the "links to Naritia McDonalds" part... I
> would hope that McDonald's hasn't infested the lovely island of Japan, but
> my gut feeling is that it has.

Grin, sorry. I did sort seege over on ya there. The link you posted, has
other links off it and one shows a pretty typical Japanese version of
McDonalds. McD is seen everywhere and Japan is no exception.

When traveling about Asia all those years, I saw plenty of them. Darwin is
about the only place I don't recall seeing one. Oh, and I think maybe
Pohang (Korea). Since i normally ate 'native' they were more of a place
marker for us to use to meet up.

Before you scoff too hard, the quality of the Japan ones was alot higher and
there were some added menu items (like the wasabi fish nuggets). Since I
lived in Sasebo, we ate at McD's a few times there. They also have a KFC in
Sasebo and onbase, you'd find a few other things familiar like Popeye's
Chicken.

Mostly though we ate at Guyemon's (a Japan chain, good food at a decent
price for Japan's prices). It's a bit like a Denny's but with a bigger menu
and a mix of American and Japanese dishes. Don (HWMBO) and I would eat
Japanese dishes and Charlotte varied but when younger would eat the kids
menu then nibble something 'native' off my or Don's plates.

> But yes, Bantam chickens lay small brown eggs. So if you were going to
> make what's normally a "three egg omelet" you'd probably use four or five
> Bantam eggs.

Bantams may be what was most common in Sasebo then? The colors of the eggs
ranged naturally but were rarely the 'pristine white' you needed for easter
eggs. We had to get those at the commisary.

Keep the smaller size in mind when making authentic Japanese recipes. They
size to a USA Medium egg.

> Miso Soup FTW, btw. I actually alternate between Shiro Miso and Aka Miso
> as complement to sandwiches or breakfast. Osuimono will occasionally
> happen. There are times when you just *need* soup. Not a thick, hearty
> soup, just a nice, watery, thin, but flavorfully salty soup. Miso is the
> only answer.

Definately. And it's not just for breakfast! (grin). If you didnt know, a
traditional Japanese breakfast is a miso soup with rice. The soup and rice
may be served separately, or may be added together for a 'rice porridge' (a
thin to thick gruel that has to be tried to understand).

> I hope someday to go to Japan. Thanks for the insight.

No problem! I see in another thread folks asking about good Japanese
cookbooks. Karen Green has a decent one called 'Japanese cooking for the
American Kitchen'. I like better Tokiko Suzuki's 'Japanese homestyle
cooking' but in some of them the ingredients have to be adapted because you
can't find the item stateside. I found it very useful though when in Sasebo
and just starting with some of the products there.

There's a huge difference in visiting a country, and living there so my
'insights' relate to living there for almost 7 years. Buying live eels and
learning to skin them, etc.

"bob" wrote

>>There are times when you just *need* soup. Not a
>>thick, hearty soup, just a nice, watery, thin, but flavorfully salty
>>soup. Miso is the only answer.
>
> I know exactly what you mean and Miso paste keeps nicely in the
> fridge.

Even better in the freezer and it never freezes hard so you can still finger
off a portion direct from the freezer bag.

For those curious, in Sasebo at the Tonoo Market (a large fresh air open
market, much like a farmers market) is the 'miso lady' with her big wooden
tubs of miso. She usually has about 15 types (none a true white) and you
buy them by the ball. Sized about golfball size and rolled up by hand at
the time. No weighing done but she's pretty consistant by hand (grin).
Doesnt speak any english but none is needed.

http://www.sasebo99.com/english/sasebo_food/index.html

There's a link to the Sasebo web site and some of the foods. Lots more on
the link and if you click about the map, you'll find the Tonoo market. Miso
lady is near the end of the northern part on the right side.

"George" wrote

>> I don't know if I'm following the "links to Naritia McDonalds" part... I
>> would hope that McDonald's hasn't infested the lovely island of Japan,
>> but my gut feeling is that it has.
>
> Most of the industrial fast food places opened up shop there.

Make that 'many'. There's no Hardees that i ever saw and quite a few others
wont be seen, but there's local version 'knock off's' galore. Like if you
get a penchant for a whopper, go to MOS burger.

> Miso soup is one of my favorites for breakfast. I like aka miso and that
> is what I usually use. I also make a "country style" miso soup with
> cabbage, carrots, potatoes, onions, wakame and tofu for other meals.

Oh that sounds lovely!

> It is an interesting place. It is a good idea to plan on visiting other
> places aside from
> the cities (especially Tokyo) if you want to experience Japan.

Yes, and get a rail pass. Has to be gotten before you get there but you can
travel a long way for very little with one.

Don't got to Sasebo area just to see Huis Ten Bosch. There's not that much
to see that is unique to one from the USA. It's more a thing for the local
Japanese to see a western (Europe) sort of setting. Rather nice actually
and an easy train ride from central Sasebo station on the seaside liner.

A nice one to go to is Shimoda during the Black Ship Festival. The locals
all dress up in traditional clothes and we send a US Navy ship each year to
visit (during the war is about the only gap for that). The USN folks will
all be in whites as part of the celebration which is really funny when they
do the tug of war rope battle (grin). Ok, so sometimes they allow gym
clothes for that one.

I did a backgammon championship in Shimoda and never lost so fast in my
life! It was fun though and with good spirit, they gave us all gifts of
small things just for losing so politely ;-)

If any of you ever get to Shimoda, you just have to check out this little
hole in the wall 'Italian' restraunt. From the water, walk to the McDonalds
then up about 3-4 streets and it's along there. It's a Japanese fusion
cooking with local ingredients and their idea of 'italian'. Very very good
food. Not even remotely authentic to Italy but a clear fusion of the best
of both.

Dont eat 'just native' but try out some of their ideas on what other
cuisines would be like.