This article explores the various ways that eggs are cooked in Japan, including boiled eggs, tamagoyaki (Japanese omelette), atsuyaki tamago (thick omelette), onsen tamago (soft-boiled egg), shirred eggs, and gomae (cold egg salad). It discusses the different types of eggs used in Japanese cuisine, such as chicken, quail, duck and goose eggs. It also provides instructions on how to make each type of egg dish. From simple boiled eggs to more complex dishes like shirred eggs and gomae - there's no shortage of delicious ways to enjoy this versatile ingredient!