The dangers of raw eggs are generally the dangers of getting eggs covered in feces from sick chickens. I only buy pasture raised eggs from small farms, which minimizes the risk of illness (although as a kid I ate plenty of raw cookie dough from regular eggs without incident soo…) This specific chicken egg is from a chicken raised on a natural pasture with at least 108 square feet of space per bird and as much time outdoors as they would like all year.

Some people just can’t stand the texture though - the egg cooks some in the rice, but there is still some of that runniness for sure.

Why?

It’s from the Unofficial Ghibli Cookbook, the Thibaud Vilanova one! a picture of the page

The broth it’s mentioning is just “simmer 8.5 cups of water with 10g of kombu and 40g of bonito flakes for 35 minutes, then strain”

It’s not like all those subreddits existed at 0.1 though.

“Just give us a point value, we don’t need a time estimate.”

“Okay, so 2 points is roughly equal to 12 hours…”