From meringue and hollandaise to custard, soufflé and mayonnaise, there’s no denying eggs' superiority and endless diversity in the kitchen. Eggs can be fried or boiled, poached, baked or scrambled, shirred, stirred, beaten, whipped, coddled, or made into an omelette or a frittata, in dishes both sweet and savoury.

In Japan, tamagoyaki is a popular rolled omelette made by layering and rolling seasoned, beaten eggs. Made in a rectangular frying pan, and flavoured with mirin and dashi, the protein-rich dish is a street food staple, often served as part of a bento box selection or alone as a portion held together with a strip of seaweed, and also enjoyed in many sushi restaurants served over sushi rice.

The egg sandwich – tamago sando – has reached cult status in Japan. The sandwich consist

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