In Japan, eggs are predominantly sold in packs of 10 and are prized for their freshness, often marketed with information about the farm and production methods. Unlike in the US, where eggs are frequently used in baking and large breakfast dishes, Japanese consumers commonly use eggs in various everyday meals. They enjoy eggs raw in dishes like tamago yake gohan (raw egg over rice) or lightly cooked in tamagoyaki (Japanese omelet) and oyakodon (chicken and egg rice bowl), emphasizing simplicity and the natural flavor of the eggs.