1.
scrambled eggs (Japanese-style)
Eggs that are stirred while cooking in a pan, resulting in small, dry, crumbly pieces. Differs from Western scrambled eggs in that the result is drier and more finely broken up.
Japanese-style scrambled eggs made by stirring eggs continuously in a pan (often with chopsticks) until they form small, dry, fluffy crumbles. Unlike Western scrambled eggs, which are typically soft and creamy, 炒り卵 is cooked until fully set and crumbly. It is a staple in bento boxes and Japanese home cooking.
Common collocations
- 炒り卵を作る: to make scrambled eggs
- 三色丼: three-color rice bowl (with 炒り卵, meat, and greens)
- 甘い炒り卵: sweet scrambled eggs (seasoned with sugar)