Food Wars❗️ Tempura Egg in Real Life
#foodwars #anime #animefood #animeedit #animeedits #recipe #cooking
Egg tempura
Frozen egg (freeze until egg shells crack)
Frying oil, such as canola oil
1 cup (104g) Tempura mix + 2 1/2 tbsp (37ml) ice cold water
Shiso/Perilla leaf
1. Place eggs in the freezer until fully frozen and outer egg shell cracks, it will take overnight
2. Heat cooking oil to 350 F
3. Meanwhile, In a bowl add 2 tablespoon of tempura mix, and in a second bowl make tempura mix using box instructions- but use less iced water to make thick tempura batter
4. To prepare the eggs, add warm water to a medium sized bowl and submerge the egg for 5-10 seconds until the egg shells release. Remove the egg shells, then dip the egg into the bowl of dry tempura mix. Fully coat, then place into the thick tempura batter and fully coat in the batter.Please note the egg must be fully coated in batter so it does not explode in the oil, so do your best! If the egg is showing through the batter then the batter may not be thick enough, and work quickly before your egg melts!
5. Scoop the battered frozen egg with a spoon and drop it in the cooking oil. Deep fry for 7 minutes, turning occasionally
6. Once 7 minutes has passed, and the egg has turned golden brown, remove from heat onto a paper towel lined plate
7. Lastly, deep fry the shisho leaf in the oil, for 2-3 minutes or until the oil stops sizzling around it
Tempura sauce
3g kombu
2 cups (480 ml) water
1/4 cup (24g) sugar
1/4 cup (30 ml) soy sauce
2 tbsp (15ml) mirin
Assembly
Cooked white rice
Egg and shiso tempura
Tempura sauce
Review- [1] Frozen eggs are dangerous to deep fry if the batter doesn’t fully coat the egg, which might be hard for beginners to achieve since the egg is constantly melting- making the batter run off even if battered in dry flour first [2] The egg yolk has to be completely in the centre (turning a few times before frozen) to achieve a runny yolk & safely cooked egg whites [To fix] I’ve seen people use soft-boiled eggs to use for tempura, and it’s much safer & will yield a better consistency~ Overall I would never do this technique again 5/10