In Japan, we often eat raw eggs, typically those of chicken or quail. Many types of dishes are served with raw egg or a half boiled egg (very soft boiled egg).
Raw whole egg or yolk only is often used as the ideal sauce for seafood, beef / pork bowls, noodles dishes, sukiyaki and many more.
One of the most popular raw egg dishes is called Tamago-Kage-Gohan, or T.K.G.
It is rice mixed with beaten, raw egg and a dash of soy sauce.
Some people eat it with Nori (dried seaweed).
10 eggs cost about 200 yen at supermarkets in Japan.
Brand chicken eggs are much more expensive though.