Fried eggs are probably one of the most commonly eaten egg dishes in the world, but Medamayaki, a Japanese-style fried egg, is prepared in a slightly different way. You don't need any special Japanese ingredients to make it. Give it a try and compare its taste to that of the one you are used to eating.
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What is Medamayaki?
Medamayaki is the Japanese name for fried eggs, made by cracking eggs into a pan and then frying them. "Medama" means eyeball, and "yaki" refers to frying. Accordingly, this dish is called 'medamayaki' because it resembles an eyeball.
So far, it may seem like just fried eggs with a Japanese name, but medamayaki often involves a slightly unique cooking method, as described next.
Japanese cooking method
Sunny-side up, over-easy, or over-medium are perhaps the most common ways of preparing fried eggs worldwide. On the other hand, in Japan, frying followed by steaming is the most popular method. In other words, eggs are cracked into a pan, fried, then steamed with a lid.
In fact, I have ordered sunny-side up eggs at some hotels in Japan, but all that was served to me were eggs that had been fried and then steamed. This shows how widespread and popular steaming is in Japan.
While perceptions may vary from person to person, many Japanese people would typically recognize that fried eggs are made by frying and then steaming.
Pros and cons of steaming method
There are advantages and disadvantages to cooking fried eggs using the steaming method.
The advantage of steaming is that the egg yolk can be easily cooked. With sunny-side up eggs, it takes time to cook the yolk, and with over-easy or over-medium eggs, it takes effort to flip the eggs, and the yolk might break. In contrast, the steaming method allows the yolk to cook through quickly while retaining its shape.
The disadvantage of steaming is that the yolk may have a whitish appearance. This occurs because the top of the yolk is exposed to the steam. Additionally, since a lid is used in the cooking process, there is an additional item to wash.
In Japan, fried eggs are often consumed for breakfast, so the steaming method is a popular way to prepare them quickly, especially during busy mornings.
Changes in egg consistency
The following shows how changes in egg consistency are affected by heat level and steaming time after placing eggs that have just been taken out of the refrigerator into a heated pan:
3 mins on Low heat: The yolk flows out when cut.
4 mins on Low heat: The yolk hardly flows out when cut, but it is still runny.
3 mins on Medium heat: The yolk flows out slightly when cut.
4 mins on Medium heat: The yolk doesn’t flow out when cut and is almost completely cooked.
Eggs available in Japan are safe enough to be consumed raw, so fried eggs are often prepared in a semi-cooked state. Depending on your preference or the safety of eggs available in your area, cook them until they reach your desired level of doneness, being careful to avoid the risk of food poisoning.
Exploring condiments
In Japan, fried eggs are seasoned with a variety of condiments. Personally, I prefer salt and pepper, but some people like to add soy sauce, Japanese Worcestershire sauce, tonkatsu sauce, ketchup, or shichimi (a Japanese spice mixture containing seven ingredients).
If you are interested in making more Japanese-style fried eggs, try adding a small amount of soy sauce to them.
Ingredients
- 1 egg
- 1 tsp neutral oil or butter
- pinch of salt
- pinch of ground black pepper
Step-by-step instructions
🕒 Total 5 mins
Step 1
Heat oil or butter in a pan over medium heat. Once the pan is hot, crack the egg into it.
Step 2
When the egg white begins to set, cover the pan. Reduce the heat to low and let it steam for 3 minutes or until cooked to your preferred level.
Step 3
Remove the lid and sprinkle salt and pepper over the egg (or alternatively, add your preferred condiments after serving).
To Store
This dish is not suitable for storage, so consume it as soon as possible after making it. Storing it may lead to the growth of Salmonella bacteria, which poses a risk of food poisoning.
To make it more delicious
Although not included in the recipe due to its added effort, you can improve the flavor of fried eggs by adding an extra step. The process is simple: just crack the eggs into a sieve beforehand. This removes the watery part of the egg whites, which makes the eggs taste richer.
This technique has been used by prestigious Japanese hotels. I recommend trying it if you prioritize taste over convenience.
Tips on how to make
- (When the egg is not cracked into a sieve:) Crack the egg as close to the pan as possible. This will help keep the egg intact.
- It is not necessary to add water when steaming the egg. Adding water will dilute its flavor. The water needed for steaming is only that which is contained in the egg.
Recipe Card
Medamayaki (Japanese-Style Fried Eggs)
Ingredients
- 1 egg
- 1 tsp neutral oil or butter
- pinch of salt
- pinch of ground black pepper
Instructions
- Heat oil or butter in a pan over medium heat. Once the pan is hot, crack the egg into it.
- When the egg white begins to set, cover the pan. Reduce the heat to low and let it steam for 3 minutes or until cooked to your preferred level.
- Remove the lid and sprinkle salt and pepper over the egg (or alternatively, add your preferred condiments after serving).
Notes
- This dish is not suitable for storage, so consume it as soon as possible after making it. Storing it may lead to the growth of Salmonella bacteria, which poses a risk of food poisoning.
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