Iri Tamago/炒り卵

Japanese Food

Iri < Iru (to roast, to toast, etc.)
Tamago = Egg
As the word iri implies, iri tamago is quite different from scrambled eggs.
炒り < 炒る (to roast, to toast, etc.)
= Egg
A common way to make iri tamago is to break and beat eggs, add some sugar and salt, for example, 1 tbsp sugar and 1/3 salt for 3 eggs, pour in a small pot (rather than a frying pan), with no oil in it, and cook over very low heat, constantly stirring with more than one pair of cooking chopsticks.  When the eggs are nearly done, remove from the heat, and continue stirring until done.
The other day, I wanted to add some canned corn to my Chinese harusame salad, but I noticed I had none in the storage space, so I decided to make some iri tamago and add it instead.  I thought I’d make iri tamago in a proper way, but at the last minute, I changed my mind and refrained from adding sugar and salt.  I also added some oil to a pot before pouring eggs.

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