A few foods here are significantly better than in the States. Some arent quite as good. Eggs, however, are a world apart. American eggs cant hold a candle to Japanese eggs. They have a richer texture, a bolder flavor, and a beautiful color. American eggs are very plain and drab. Also, Japanese eggs are hardcore. They dont require intense amounts of packaging, because their shells could stop a moving train. The inside is similarly resilient. If you put a fork through the yolk, itll retain its shape until you beat it. The real difference is raw. I really dont like raw American eggs at all. I cant get enough raw eggs here. They complement a lot of dishes very well. They can turn boring noodles, soups, or donburi into something entirely different and wonderful. Tonight for dinner, I made egg salad for the kids. With kewpie mayo and cracked mustard, it turned out phenomenal. The yolks are creamier, so the final product is this really fluffy almost custard texture. Apparently, one of the biggest differences comes from the feed. Corn leads to these really boring, really light eggs. Barley and other grains will give you stronger, darker eggs. They are slightly more expensive. Not much. At the grocery store, theyre about $1.50 for six. I get them at my local farmers market for about $2.50 for 20 of them. I may do some comparison photos the next time I make a meal with them.
Posted on: Mon, 14 Apr 2014 09:16:00 +0000
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