First, beat the sterile eggs into a bowl and stir them with chopsticks. When the beef and other ingredients in the hot pot are cooked, they can be dipped in the stirred egg liquid and eaten. The ingredients wrapped in the egg liquid taste very fragrant and tender.

You don't have to break up the aseptic eggs in the Sukiyaki. Japanese aseptic eggs are just a dip here, but some friends like the mixed taste of egg white and egg liquid. If so, you can break up the aseptic eggs. In fact, the method of eating aseptic eggs in the sukiyaki pot is not so particular. Just put the aseptic raw eggs in a bowl and dip them in carnivorous vegetables.

Japanese sushi pot dipped in raw eggs is because beef dipped in raw eggs will condense into egg liquid, which can increase the flavor of food, make the ingredients taste more delicious, and also cool the cooked food so that it can be eaten after dipping. Japanese people like this way of eating.

The history of eating raw eggs in Japan

Raw eggs are a very important part of Japanese diet. According to the statistics of the International Egg Commission, a very serious trade organization that meets every year, the Japanese eat 320 eggs every year, ranking the top three in the world. People in China are not bad either, eating about 290 eggs per capita every year. However, most people in China are still used to eating boiled eggs.

In many classic Japanese dishes such as Sukiyaki, raw eggs are an essential ingredient. But in fact, it is a very recent thing that eggs are widely eaten in Japan. Until16th century, eggs were still a very precious food for the Japanese. It was not until after World War II that eggs gradually became popular among ordinary Japanese families.