When I read "viral omurice," my mind immediately thought this was a cooking process involving a virus, y'know, like bacteria are used in many cooking processes? It took me a full nanosecond to want to slap myself. In less than a week, I've posed two very stupid, culinary questions: this one, and another out loud to another person. My gf and I were watching The Today Show, and a chef was on promoting his new cookbook "Dad, What's For Dinner," but as he'd only demonstrated a couple of breakfast dishes on the show, I asked my gf "so his whole cookbook is breakfast recipes?" The question mark was still hanging on my bottom lip as I stared at the screen and saw "dinner" in the title of the book.
Anyway, EGGS! I've yet to even try to come around on dishes involving runny eggs. Scramble them, HARD boil them, or bake them into something; the yolk needs to be unrecognizable from the state it was in when you cracked open the raw egg. Admittedly, this is very much a mental thing for me, and I should probably branch out and try something new. I learned my lesson on both sushi and rare steak that "raw" isn't necessarily a trip to the ER if such foods are prepared properly, and raw can be delicious.
I'd say give the steamed eggs a go. Like I mentioned to Bob_McMillan, the texture is the only appreciable difference since the only flavor difference is a result of other, non-egg ingredients. It's like tofu or a custard in that regard; if you like eggs and don't mind the texture of tofu/custard, you should like the steamed eggs, at the very least you won't find them offensive.
