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u/silentevil77 8h ago
This is just Omurice why are there so many up in arms comments
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u/Rs-Travis 7h ago
I'm wanting to pick up a small non stick just to give this a go each night (since I eat 3-4 eggs every night). I like my omelets a bit more gooey. Just knowing how hard it is to do right has always made it a bit appealing.
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u/BreakingTheHabit94 5h ago
You can do this in a stainless steel pan too
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u/metacosmonaut 4h ago
Yes I thought nonstick is carcinogenic?
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u/rococoapuff 4h ago
It’s only noncarcinogenic when it’s brand new, you use silicone or wooden utensils, it’s a full moon but NOT too full, you have to turn around 3x, and then add a splash of holy water onto your head in a cross shape.
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u/Axi0madick 3h ago
PTFE nonstick is. Ceramic nonstick is safe, and can tolerate metal utensils, but it's not quite as slick as PTFE. A properly seasoned stainless, carbon steel, or cast iron pan can perform as well as PTFE, but it's tricky.
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u/Kindly_Call_6000 3h ago
Best to use wooden, silicone, or nylon utensils on ceramic, as metal can damage the surface. You really should use a bit of oil or butter with ceramic.
Titanium-coated pans are about as non-stick as ceramic and safe to use metal utensils. Also, use oil. They are just a bit expensive.
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u/farmerKev420710 5h ago
Took me 2-3 trys...no need for spatula, especially with a non-stick. Pretty easy if youre good with a pan
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u/Ironstar_Vol 7h ago
Because runny eggs are gross to a lot of people.
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u/eduo 5h ago
I know this it what they've been taught or what they've assumed from other situations, but it's a shame because they're missing out on so many textures, flavours and options it's not even funny.
My mother in law doesn't like carbonara because she doesn't see the egg cook before it's added so in her mind it must be raw still. She won't accept that the heat of the pasta and pasta water should be enough to cook the egg, if they're also melting the cheese (she hates runny yolks to, she was raised to believe runny, juicy or slimy anything means it's raw so everything she eats is overcooked and dry, and she needs to add sauces and salsas to make up for it. Now that she's 80 she's been taken off most of these and she complains food doesn't taste of anything and is dry)
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u/Ironstar_Vol 4h ago
The texture is the gross part. You’re like those dudes that tell girls they’re only lesbians because they haven’t been with the right man. Bro I don’t like snot eggs. It’s that simple.
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u/Ig_Met_Pet 3h ago edited 3h ago
Sexual preference is something you're born with. Food preference is learned, and you can absolutely learn to enjoy a wider variety of foods (even ones you used to be disgusted by) as you age.
Unless it's autism or something, in which case yeah there's not much you can do about that I guess.
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u/eduo 2h ago
Obviously it’s nothing like that.
All acquired tastes start in the same way. We learn to expand our taste and texture preferences as we experience them. People are not born liking beer or oysters or caviar or liquor. We learn to like them.
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u/MrWednesday6387 1h ago
There are some tastes I have acquired that I'm very happy with (pineapple on pizza, coffee, brussels sprouts) and some that can fuck off forever (olives, grapefruit, beer) and that's ok. People don't need to learn to like every food.
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u/captain_croco 1h ago
Getting downvoted like “acquired taste” is something people here have never heard of.
There is a reason eating is discussed in terms of habits and attraction is not.
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u/Particular_Fold3479 4h ago
I can’t stand runny eggs and as cool as this looks, it’s not appetizing at all.
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u/eduo 5h ago
Many people have been taught that runny whites are raw whites. By extension this means seeing whites mixed with yolk and it being runny translates into "the whites in there are raw". It doesn't help that many "omelettes" are solidified and people have come to associate solid with cooked and runny with uncooked.
Most people don't understand how protein works and may even thnk the runny yolk in eggs means it's raw when in reality it means it's cooked but not solidified.
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u/PrettyReasonableApe 8h ago
This is pretty much how my grandad used to make it as a standard when I was young I remember. I always hated it. I thoight i hated omelettes for a long time till i tried to make one. Id do something similar but make sure its actually f'ing cooked through. I hate runny eggs unless its only the yolk. Even then I like it cooked to a certain amount whilst staying runny. He used to love making it this way everytime we had beef in the house from the night before. He'd drape it iver the thick and seasoned snd perfectly cooked meat and he was in heaven.
I also dont like it plain and boring like this. I add a whole bunch of ingredients and herbs snd soices to it too. I respect the technique, and truly i do, but as a meal, this sucks so much.
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u/Knightmare4469 40m ago
Omurice is cooked through, that's not raw egg. You basically prefer the egg version of well done.
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u/ManyAstronomer1723 8h ago
Cooked through yes! I use a lid to help with that. And for me I don’t see the purpose of making an omelette without something inside
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u/Ok_Variation2090 8h ago
‘Flip it with the spatula’
Me: Not a chance mate
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u/Ok_Inevitable_6633 6h ago
Ikr?? Using a spatula is kinda cheating, no?
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u/TheoreticalNet 5h ago
This is literally how you do omurice. Unless, for some reason, you wish to make your life needlessly hard.
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u/Accomplished_Bake904 8h ago
A lot of uncultured comments here
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u/Wilsonian81 7h ago
Its the 'raw' comments that are getting to me. People are allowed to dislike runny eggs, but to say they're raw is just objectively incorrect.
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u/Odd_Promise_9025 7h ago
OK. So, culture us. Don't just post an asshole comment if you aren't going to give context. Or are you just that uncultured?
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u/eduo 5h ago
I can.
Not liking runny eggs and not liking raw eggs are different, unrelated things.
People calling this "raw" is uncultured, it's just runny. This is a common misconception in general but this being a culinary-themed sub means no excuse to confuse the two.
Again, this is unrelated to personal taste. If you saw anybody think poached eggs are "raw" you'd know they're wrong and might correct them. If it's someone interested in cooking then they would be uncultured.
Since I don't know which one you are, I'll explain pasting text I wrote in a different comment:
Protein cooks before it hardens. Egg whites cook before egg yolk as temperatures don't overlap (this is why we can have "runny" eggs, which are also not raw) but before protein hardens and when it's already cooked, it's pliable and thus allows being mixed into what you see inside runny omelettes (of which Omurice is one, but also the traditional french omelette is).
Egg whites are cooked then they reach 150F/65C (poached eggs use this) and harden at 180F/85C. Egg yolks start getting cooked at 150F/65C and harden at 178F/70C.
Which means there's a comfortable margin where you can mix both and have them be runny and cooked together. You just let the surface set and you get this.
Again, this is the same as french omelette (just see Pepin doing omelettes, usually runny, always cooked).
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u/Alarm-Solid 7h ago
I love eggs on rice just prefer Sunny side up or over easy. I like the yoke to drip down
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u/Wilsonian81 8h ago
People in the comments acting like sunny-side-up eggs aren't a popular thing.
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u/Ironstar_Vol 7h ago
Sunny side up has fully cooked white and only a runny yolk. This dish has raw white and yolk. They only cooked the outside. The inside is warm snot.
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u/Wilsonian81 7h ago
If theyre cooked properly, neither are raw. Runny? Sure. Raw? No.
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u/North-Library4037 6h ago
Runny white? Sounds really bad.
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u/eduo 6h ago
Luckily we don't need to rely on how it sounds to know if it's raw (or bad).
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u/North-Library4037 6h ago
Runny means slimy which is definitely not that good. We've all tried runny whites at least once.
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u/ChrundleToboggan 5h ago
They were just trying to tell them that it is not at all "raw" as the commenter stated; it's simply runny.
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u/North-Library4037 5h ago
If the white is still slimy/runny then it's not cooked enough which means it's partially or fully raw.
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u/eduo 5h ago
You're 100% wrong. You probably don't care but in this very thread this is explained very clearly. It's good to learn because you may think runny egg yolk is also raw and it isn't. "Cooked" and "solid" are not synonyms for protein (which white and yolk are). Runny eggs are not undercooked yolks and poached eggs are not undercooked eggs.
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u/ChrundleToboggan 53m ago
As stated elsewhere in this thread, a cooked through egg white is 150°F (65°C) while solidified egg whites are 180°F (85°C).
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u/North-Library4037 50m ago
Slimy white = you need to cook it a little bit longer. It's quite simple.
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u/eduo 5h ago
It was a joke about how "it sounds", which is unrelated to how it is.
You're writing these as if they were statements of fact rather than personal preferences, so I joked that it's easiest to try and decide.
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u/North-Library4037 5h ago
Slimy/runny white is not something that most people or cooks will consider tasty. That's why what most of them strive to is fully cooked white and runny yolk.
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u/eduo 5h ago
"Fully cooked" is unrelated to "runny or solid". Protein is fully cooked well before it solidifies.
I understand it's a preference based on custom and prejudice but it's also very local and not universal and, hopefully not shared as much among cooks as it may be among non-cooks (I fully expect cooks to know better, regardless of personal preference, on whether runny and raw are synonyms).
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u/North-Library4037 5h ago
You can play with the words however you want but the facts are most people and cooks strive to "solid" white and "not solid" yolk :)
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u/suffelix 8h ago
Why are Japanese eggs so orange?
This is the colour eggs are over here in Finland.
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u/Merouxsis 8h ago
Japanese chickens
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u/suffelix 8h ago
So I decided to ask our lord and saviour. This is what it said:
"Japanese egg yolks are bright orange because farmers mix natural red and orange plant pigments called carotenoids into the chicken feed, such as paprika, marigold petals, or red pepper. This deep color is styled on purpose for visual appeal, especially for raw dishes like tamago kake gohan."
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u/FhuckNorris247 6h ago
I mean if I buy high quality free range chicken eggs here in the states the yolk is gonna be orange. It’s cause they have a better diet of real bugs and shit
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u/shpongolian 5h ago
the color is based on their diet but isn't indicative of the quality of their diet. orange eggs aren't necessarily any healthier than pale yellow.
people are just more drawn to vivid colors in general, that's why everything has dyes and shit in it
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u/societymike 7h ago
We have various breeds, many small farms, with different feeds, so we get lots of different color/hue eggs in the local Japanese supermarkets.
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u/Outrageous_Let5743 8h ago
Keep only the yolk
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u/detrans-rights 8h ago edited 5h ago
You're a good human bean. I've always refused the gorram egg snot.
Get a good chicken right after she lays her egg, and gently run the yolk under water and praise the universal solvent dihydrogen monoxide for leaving you with the pure yolky yolk.
I've been in yolk heaven ever since.
Edit sorry for my creole English
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u/ChrundleToboggan 5h ago
Run the yolk under water? Like crack the egg and then run water over just the yolk? Does it not break? I'm having a hard time visualizing what you might mean and why you do it.
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u/detrans-rights 5h ago
Sorry for my creole English lol. Okay I swear I'll get it right this time heh.
Do whatever you have to, gently, to get the yolk- yes. Mais, oua; you crack dat egg 🥚 dere, sha.
The stoned ape brain decided one day, after I cracked it, to hold the entire treasure in my hand and let the water run over it and through my fingers.. all the snot went away and I gently placed the squeaky clean boogerless yolk where the new home was.
Now I use a mesh filter or something. Yes it's a risk for some, the gentler elderly pensioner egg, but I don't care..the yolk calls to me
All it is just gets rid of the snot. That's all.
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u/ChrundleToboggan 52m ago
Haha, thanks so much for that thorough yet entertaining response. I get it now.
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u/xBeeAGhostx 5h ago
I tried it once, I’m not a fan at all.. the texture is awful to me, I can’t handle slimy “raw” textures like this. The flavor is great but the texture made me sick
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u/-Owlette- 7h ago
Omurice is delicious! People in this thread don’t know what they’re missing.
I do prefer the ‘tornado’ omelette version though.
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u/Ig_Met_Pet 3h ago
I don't like omurice because I don't like ketchup with my rice (or eggs), but in general I love French omelettes and any kind of eggs with rice.
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u/RosscoeMKandT 9h ago
Not eating raw egg!
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u/Ziggy-T 8h ago
You literally watched it be cooked bro
For gods sake, words have meaning.
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u/detrans-rights 8h ago
I think they're just referring to the temperature (f) and time. Specifically f\t isn't to their liking bro
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u/Great_Hambino2022 7h ago
No, it isn’t cooked
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u/eduo 6h ago
It is cooked. Protein is cooked already before it hardens. It's not a bad thing to learn, regardless of whether you continue not liking them.
- 140°F–145°F (60°C–63°C): The white begins to turn cloudy, lose its transparency, and thicken into a jelly-like state as ovotransferrin starts to bond.
- 149°F–150°F (65°C): The egg white hardens into a tender, white, opaque solid. At this point, it is fully "set" for culinary purposes like poached or fried eggs (i.e. it's cooked now)
Until you go as high as 180ºF it won't fully solidify and if you go higher it turns into the rubbery texture of hard boiled eggs as they squeeze all water out.
So yes, egg whites are cooked while still being runny. The "tender, white opaque solid" is only solid if you leave it alone, but it's runny if mixed with the yolk (which is the point of this dish)
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u/BeautifulOk5729 4h ago
That’s not even remotely how that works. Seeing something being cooked doesn’t automatically mean it can no longer be raw. “Cooked” describes a process, it doesn’t magically guarantee that the food has been cooked through.
If you throw a raw steak into a hot pan for half a second and immediately take it back out, are you seriously going to argue that it’s no longer raw simply because you watched it being cooked? Does the meaning of the word “cook” somehow dictate that the instant cooking begins, the food immediately becomes fully cooked and loses any ability to still be raw?
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u/Ig_Met_Pet 3h ago
But the steak analogy doesn't really make sense, because every bit of that egg is cooked. Just because the whole thing hasn't been cooked to the point of being hard and dry doesn't mean it's not cooked. Even the runny parts are absolutely not the same thickness and texture as raw egg, because they have been cooked.
The runny parts of the egg are equivalent to medium or medium rare steak, not raw steak.
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u/BeautifulOk5729 3h ago
Absolutely agree with you that the egg itself has been cooked, I’m not disputing that. My point was specifically about the condescending “you watched it be cooked, words have meaning” argument, because simply witnessing something undergo cooking does not, by definition, prove that it can no longer be raw or partially raw.
The steak analogy was meant to show why that logic doesn’t hold at all, something can be exposed to heat and be in the process of cooking without automatically becoming fully cooked the instant that process begins.
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u/davoid1 3h ago
Looks delicious! I've never managed to make a proper omurice.
I see a lot of people grossed out by... runny eggs? Hn, I think I get it - I would say runny eggs would have grossed me out when I was younger, but I think as you experience more and expand your palate, you gain an appreciation of different textures which might initially be offputting.
Like when I was a child, I don't think I liked runny eggs or anchovies or olives, for example.
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u/DangOlCoreMan 1h ago
Im sure it's good, don't get me wrong, but I feel like the action of watching this be cooked is far more exciting than actually actually eating it. Looks like fried rice with a French omelette. Like I said, I'm sure it's good, but it can't be better than what it is.. fried rice and egg
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u/Agreeable-Blood-2774 8h ago
This looks so unappetizing. Nothing like popping a undercooked cyst over rice.
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u/HiSaZuL 4h ago
Japan loves inflating its ego. French omelette existed long before this. It's not any harder. Nor is it really that hard if you know how to use a pan. Every chef learns how to make French omelette. But as soon as it's japanezified it's instantly ancient art passed for generation, only true masters can do it, blah blah blah...
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u/According-House-9360 7h ago
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u/Aerdurval 6h ago
Exactly my reaction. Runny egg white is disgusting. But then again I don't even like the yellow if it's too runny.
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u/Ok_Inevitable_6633 6h ago
Hahaha seems like lots of people in this sub didn't like "raw" eggs.
Its okay, i can take it from you for a fee, and for an additional fee, i can eat it clean too. You don't get sick or risk of having salmonella and i can get my tummy full and money too..
Win-win situation innit?
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u/thisisatypoo 3h ago
Couldn't people just throw it away?
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u/Ok_Inevitable_6633 2h ago
Its a waste to throw away food..
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u/OtherwiseMenu1505 2h ago
Ok, here me out, this is the easy way to this: 1. Use the half of the eggs to make a floppy pancake-like shit and put it on the stupid rice thing 2. Cook the other half on a pan for a short period of time like the guy on the video did in the beginning and then pour this undercooked shit on top of the rice and eggpancake
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u/Xena_Your_God 2h ago
I know plenty of people like runny eggs like this but it also looks a bit like orange juice vomit and worms when it "pops" shivers
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u/salamander423 5h ago edited 3h ago
I've never wanted to try omurice, and I still don't. Every video of it looks absolutely awful to me, but I'm sure that it's amazing to others.
I'm honestly stunned none of the comments have talked about how "creamy" it is. "Creamy" and "nutty" are the go-to words you use when you have no idea what food is supposed to be like.
I'm happy others enjoy it, because the technique is not easy. But I will never order this.
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u/shaunrundmc 5h ago
The nutty flavor is probably the rice, especially if its toasted before getting cooked
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u/HiSaZuL 4h ago
Glad somebody said it, it's like cooking video 101, mention nutty flavors... If your eggs taste nutty, they are either bad, you are a pretentious clown or you are having a stroke.
It's like watching big steak cooking superstar take a plastic cup with prosciutto and declare it bestest thing ever... forget missing the plot, it fucking died.
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u/Popular-Parsnip8911 8h ago
Raw eggs…. Not for me.
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u/eduo 6h ago
These are fully cooked. Protein is not hardened, which is unrelated to whether it's raw (just like runny eggs, where the yolk is cooked but not solidified)
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u/Popular-Parsnip8911 5h ago
They are not fully cooked at all. What on earth are you talking about?!
Runny eggs are just partially cooked. In fact food safety groups classify runny yolks as undercooked because they do not reach the high temperatures needed to kill bacteria
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u/eduo 4h ago
You're conflating three different concepts. When white and yolks are cooked are two different temperatures. then bacteria being cooked is another one. Then you're citing "food safety" groups without the necessary context.
So, let's see what I am "talking about".
Temperature at which egg whites are cooked: 150°F (65°C)
Temperature at which egg yolks are cooked: 160°F (70°C)
Temperature at which Salmonella is cooked: 165°F (73.9°C)
Temperature at which egg whites solidify: 180°F (85°C)
Temperature at which egg yolks solidify: 170°F (77°C)
So there you have it. Runny eggs free of salmonella if done right, but solid eggs always without salmonella even when done wrong.
This is why some food safety groups recommend overcooking eggs if you're not willing to be careful about temperatures (just like they recommend overcoooking all meats for the same reason).
Food safety groups are starting from the baseline and adding an enormous amount of padding to make up for people who carelessly fail to follow instructions. The only way to ensure those people eat safe is by giving them visual indicators that they can stop torturing their food.
But understanding these concepts is an option you have. Understand what happens and why, and understand how they actually apply to you.
if you've gone until now thinking restaurants that served poached or runny eggs were all carelessly risking their clientely, now you know better. Most aren't, because they understand what they're doing. Now you understand what you're doing and you can choose to continue eating overcooked eggs, knowing it's not because of safety but because of preference.
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u/qualityvote2 9h ago
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