noun
egg-bound soup; egg-drop stew
A cooking technique where beaten egg is poured over a hot soup or stew just before serving, binding the ingredients. Common in dishes like 親子丼.
親子丼は鶏肉を卵とじにした料理です。
Oyakodon is a dish of chicken cooked in an egg-bound soup.
うどんの上に卵とじをのせて食べる。
I eat udon topped with egg-bound soup.
Irregular okurigana usage; included for search coverage.
Compound of 卵 (egg) and とじ (noun form of 閉じる, to bind or close). The technique likely originated in Japanese home cooking.