卵(たまご)とじ

たまごとじ
noun
dish bound with beaten egg
foodcooking
1. food simmered and bound with beaten egg
A cooking style in which beaten egg is poured over ingredients simmering in a seasoned broth and cooked until just set, binding everything together. Also the dish made this way, such as noodles or vegetables finished with egg.
卵(たまご)とじうどんを頼(たの)んだ。
I ordered udon with egg.
残(のこ)った野菜(やさい)を卵(たまご)とじにした。
I cooked the leftover vegetables with beaten egg.
卵(たまご)とじは火(ひ)を止(と)めるタイミングが大事(だいじ)で、半熟(はんじゅく)のうちに仕上(しあ)げるとおいしい。
With egg-bound dishes the timing of turning off the heat matters; they taste best finished while the egg is still soft.

From 卵(たまご) (egg) and とじ, from 綴(と)じる (to bind, to fasten). The same technique gives 親子丼(おやこどん) and カツ丼(どん) their topping. Often used before another noun: 卵(たまご)とじ丼(どん), 卵(たまご)とじうどん.

Common collocations

  • 卵(たまご)とじにする: to finish with beaten egg
  • 卵(たまご)とじうどん / そば: udon / soba with egg
  • ニラの卵(たまご)とじ: garlic chives bound with egg

Related words

Related Words

Related: 親子丼(おやこどん) (chicken and egg over rice)
Related: 高野豆腐(こうやどうふ) (freeze-dried tofu)
general
Added 2026.9.23 15:49 · Revised 2026.10.4 4:17
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