As mentioned, you shouldn't consider this egg cooked, even though the super raw taste is gone, so use the freshest/best-quality ones you can find, and don't make this if you're worried about raw eggs.
Serves: 1
Ingredients
¾ cup short- or medium-grain white rice
1 egg
Soy sauce
¼ avocado, cubed (optional)
1 stalk celery, thinly sliced (optional)
Sesame seeds and/or Furikake or Togarashi
½ sheet nori, toasted (I do this under a broiler) and cut into ribbons
Instructions
Cook the rice according to package directions. When the rice is done, put the egg in a mug or small bowl and pour boiling water over it. Leave for 60 seconds, then pour out the water and run the egg under cold water. Place the rice in a bowl. Make a well in the middle of the rice, and crack the egg into the well. Toss with forks or chopsticks. Season with soy sauce (leave it on the table to add more as you go), and top with the suggested garnishes or any others that you like.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/07/tamago-kake-gohan.html