There are three very commonly used Japanese egg recipes. One is _tamagoyaki_ or _atsuyaki tamago_ (and its variant, _dashimaki tamago_), a rolled omelette. Another is _usuyaki tamago_, a very thin omelette which is used as a wrapper or shredded and used as a topping. Ther third is _iri tamago_, finely scrambled eggs that are used quite a lot as a topping. It's here because