Okay, confession time: I’m a bit of an egg fanatic. As a food blogger, I’m always hunting for that one gadget that’ll take my cooking to the next level. So, when I saw the FYLFANYAN 800W Commercial Egg Cooker, my curiosity was piqued. Could this be the answer to achieving consistently perfect onsen tamago – those dreamy, soft-cooked Japanese eggs – without the usual fuss?
Let’s be real, this thing isn’t winning any beauty contests. It’s got that industrial vibe, which I guess makes sense considering it’s labeled “commercial.” But hey, the stainless steel interior and digital controls scream “serious business.” It’s not exactly a showpiece, but it feels solid, you know?
The big selling point for me was the promise of precise temperature control. I mean, 30-90°C? That’s serious! I’ve tried the traditional method for onsen tamago – babying a pot with a thermometer – and let me tell you, it’s a recipe for frustration. The FYLFANYAN promised to simplify things. Did it deliver?
I went all in. I filled the 9L tank with fifty eggs (don’t worry, you don’t have to cook that many!). I set the temp to 65°C for 8 minutes, based on the product description. The digital panel? Super easy to use. And that built-in timer? A lifesaver.
The moment of truth arrived. I cracked open that first egg… and BAM! Perfection. The white was just set, while the yolk? Oh, that yolk was pure, unadulterated liquid gold. Exactly what I was after. A sprinkle of soy sauce, a few scallions, and I was in onsen tamago heaven.
Of course, I had to experiment. I cranked up the heat to 80°C for 7 minutes for a more traditional soft-boiled egg. The machine’s definitely versatile; you can really dial in your preferred level of gooeyness.
Now, a couple of minor hiccups. That 220V voltage? Yeah, you might need a converter, depending on where you live. Also, while they mention anti-scalding handles, this thing gets HOT. Handle with care, folks!
So, the final verdict? Despite a couple of quirks, the FYLFANYAN 800W Commercial Egg Cooker is a winner in my book. It takes the drama out of cooking perfect eggs, whether you’re craving onsen tamago, a classic soft boil, or a good ol’ hard-boiled egg. Is it overkill for the average home cook? Maybe. But for egg aficionados or anyone running a small cafe, it’s a solid investment. It’s earned a permanent spot on my counter (though I might need to reinforce it first!).