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raw eggs are less dangerous than they used to be but there's still the risk of salmonella.
These days what you want is for the eggs to take on the texture of the ones in egg drop soup, wispy tendrils.
I usually add the egg towards the end of the noodle boiling period. I add my seasonings after I've pulled it off the stove while its still damned hot.
Same practice for Udon... (though my wife prefers the eggs poached or hardboiled separately and then just placed on top of the udon).
Crap.. brain fart... I know the egg on rice dish... but I'm blanking on the name. Its a very common 'rural dish'. I want to say its a form of donburi (oyakadon?)
A lot of dishes like this, my wife translates as "end of the week specials" (you throw in whats laying in the cupboard). Its like her miso soup ... we call it Super Buffed Miso because she adds slices of beef and things that send it about halfway to shabu-shabu.
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