Soft-Boiled Egg Tempura

Name: Soft-Boiled Egg Tempura
Yield: 2 eggs
Ingredients: 2 eggs; 1 little vinegar; as needed Tempura batter mix,; 1 little all-purpose flour

のぁmama @cook_40026948

This is the kind you often find at self-serve udon shops!
Recipe background:
I love soft-boiled egg tempura. I used to only be able to eat it at udon restaurants, but thanks to Hina0403, now I can easily make it at home!

のぁmama @cook_40026948

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Ingredients

2 eggs

2eggs
1little vinegar
as neededTempura batter mix,
1little all-purpose flour

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Steps

1

Bring a pot of water to a boil and add a splash of vinegar.
2

Gently lower the cold eggs straight from the refrigerator into the water using a slotted spoon.
3

Boil for about 5 minutes. (At 5 minutes, the yolk will still be mostly runny.) Cook to your preferred level of doneness.
4

Transfer the eggs to cold running water to cool completely, then peel the shells.
5

Coat the eggs first in flour, then in tempura batter (prepared with water), and fry in oil at 350°F (180°C) until crispy.