From のぁmama's kitchen in Japan. 
Soft-Boiled Egg Tempura
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!
Soft-Boiled Egg Tempura
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!
Open in Cookpad AppSteps
- 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.
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