Known in Japanese as tamago kake gohan, or simply TKG, a raw egg on top of rice is a staple of breakfast tables all across the country.
When it comes to a good TGK, the texture of the egg makes all the difference. Now a new machine from Takara Tomy promises guaranteed fluffy greatness for every egg.
The futuristic device is called Kyukyoku no TGK (Ultimate TGK), and in five minutes, puts the egg through its paces, including cracking, separating and fluffing.
You can also adjust the agitation time of the egg whites to achieve your ideal density and texture.
Kyukyoku no TGK will debut October 26 and retail for ¥3,500 plus tax.
For more details, visit PR TIMES (Japanese only)
