I don't understand. How does the heat from the rice cook the egg? There isn't nearly enough heat to even begin to cook it! (ﾟ血ﾟ#)Marked for deletion (Old)
they must liek raw gooey egg
I imagine it's a similar to eggs in carbonara. The goal is to use the residual heat to thicken the egg to a creamy consistency, not to outright turn it into a solid. From a food safety standpoint, the egg's already pasteurized, so it's safe to eat
eggs in japan are pasteurized to a higher standard than the states. however i think a lot of japanese people in the US eat them this way anyways. even if the egg doesn't cook all the way, it's ok, because japanese food like natto calls for a raw egg (・∀・)