Asparagus

Tempura egg with steamed asparagus!!!

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  For the Italian version click here!!!
Hello everyone!! I know I have lot's of recipes to translate before this one...but this one was a great success and I've been asked a few time for the recipe...so here I am with this delicious Tempura egg or egg tempura? I don't really know how to call it.... I only know that it is one of may favourite Japanese food and I could it all the time with a nice bowl of bukake udon! Very easy to make...you just need a bit of patience to peel the eggs!
But let's not waste more time....I wish a great weekend and here it is the recipe!

TEMPURA EGG WITH STEAMED ASPARAGUSINGREDIENTS
  • 5 eggs
  • 230g ice cold water
  • 130g plain four
  • Vegetable oil 
  • Asparagus
Bring a pan of water to the boil, transfer 4 eggs to the boiling water, using a tablespoon, and cook them for 5 minutes. They have to be completely covered in water. Remove eggs with a slotted spoon and transfer them in a bowl of very cold water and ice. Allow to cool for 10 minutes. Peel gently and carefully the eggs. Do not rush while doing it...remember that they are very soft and could burst easily. Keep eggs aside and heat up a large pa of frying oil. Meanwhile steam the asparagus for a few minutes and season them with olive oil and salt. When the frying oil it's almost ready start to prepare the tempura batter. Lightly beat the remaining egg, add the sieved flour and the ice cold water a bit at a time beating constantly. The batter should be smooth with no lumps. Coat eggs in the tempura batter...then fry them until golden on both sides. Do not overcook them, you should have a running yolk. Drain excess oil in kitchen paper. Serve immediately with the asparagus and toasted bread! Enjoy!


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