Tempura Eggs - Deep-fried eggs, how's it done?

Hello hello hello! Wondering about this recipe? Imagine a soft-boiled egg encompassed in a crispy tempura layer, covered in a sweet-salty sauce, over a bowl of rice. That is this recipe! But how exactly do you deep-fry an egg like that? So here’s the secret: you have to freeze the eggs! Eggs in the refrigerator last up to 21 days, but in the freezer they can last up to 50 days. When frozen, the shells crack around them and are easy to remove. Follow the recipe below to finish up this delicious dish!

Ingredients:

·      2 large eggs, frozen

·      1 cup flour + extra for coating the eggs

·      1 tbsp cornstarch

·      1 cup seltzer water

·      2 tsp salt

·      2 tsp black pepper

·      1.5 cups dark soy sauce

·      1.5 cup mirin

·      3 pieces dried konbu seaweed (3-inch length pieces)

·      ¾ cup bonito flakes

·      Bowl of rice to put finished items on

Combine the 1 cup flour, cornstarch, seltzer water, salt, and pepper in a small bowl. This is the tempura batter. Place the bowl in the fridge until ready to use.

Combine the soy sauce, mirin, konbu, and bonito flakes in a pan, and bring the mixture to a boil. Simmer the mixture gently over medium heat until the liquid has reduced to about two-thirds. Let it cool, then strain and store in a bottle.

Heat a large amount of oil in a large pot to 375ºF. Remove the eggs from the freezer, peel the shells off, roll the eggs in the extra flour, and dip the eggs into the tempura batter and coat evenly. Drop the eggs into the hot oil, keeping the oil around 320ºF while frying, and fry for about 10 minutes. Remove to a metal rack to let the oil drain off. Pour some of the sauce you made over the bowl of rice, place the fried eggs on top, top with a bit of extra sauce, and you’re all done!