This article explores the different types of eggs popular in Japanese cuisine and how they are used. From raw to boiled, from tamago kake gohan (TKG) to onsen tamago (hot spring eggs), there are many different varieties of eggs that can be found in Japanese cooking. Raw eggs are commonly used as an ingredient in sauces or as a topping on dishes, while TKG is a popular breakfast dish consisting of raw egg mixed with cooked rice. Onsen tamago is another type which consists of soft boiled eggs cooked in hot springs water for a unique flavor and texture. Shirred eggs involve scrambling the egg whites with sugar or other ingredients before baking them lightly, while boiled eggs can be served plain or with various toppings such as soy sauce or mayonnaise.