This article explores the history and popularity of scrambled eggs in Japan, their variations, and where to find them. Scrambled eggs have been eaten in Japan since the Meiji period (1868-1912) when Western-style breakfasts became popular. Today, there are many variations of scrambled eggs available such as Tamago Kake Gohan which is a popular dish consisting of raw egg yolk mixed with cooked white rice and topped with seaweed flakes or bonito flakes for extra flavor. Scrambled eggs are commonly served for breakfast alongside other dishes such as grilled fish or fried meat, but can also be enjoyed at any time throughout the day as a light meal or snack. They can be found on menus at most family restaurants across Japan as well as at many cafes and fast food outlets such as Yoshinoya and McDonald's.