炸溫泉蛋 Fried Onsen Tamago
材料
雞蛋 10顆
水 2600cc
Ingredients:
10 eggs
water 2600cc
天婦羅粉漿材料：
低筋麵粉 100公克
蛋黃 1顆
冰水 150㏄
Tempura Slurry Ingredients
100g low gluten flour
1 egg yolk
150 cc (mL) ice water
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作法：
1. 將2000cc的水煮滾後熄火，加入600cc冷水，再放入雞蛋(此水量放8-10顆以內)，蓋上鍋蓋燜8分鐘。
2. 將作法1的雞蛋撈起，泡入冷水中冷卻後即成溫泉蛋。
3. 所有粉漿材料混合，不要完全打勻，保留一些顆粒，即為天婦羅粉漿。
小祕訣：粉漿中保留些許顆粒，炸出來的蛋才會有鱗片，外酥內嫩
4. 將溫泉蛋打入碗中，淋上1大匙天婦羅粉漿於溫泉蛋上。
5. 熱油鍋至約180℃，將碗中溫泉蛋倒入油鍋內，炸至表面金黃色後撈起，即成炸溫泉蛋。
小祕訣：在油鍋中的時間不宜太久，蛋黃才不會過熟
Steps:
1.Boil 2000 cc (mL) of water. Turn off stove and add 600 cc of cold water. Add 8-10 eggs into pot and place the lid on the pot. Stew for 8 mins.
2.Scoop out eggs and soak into cold water. This is the onsen tamago.
3.Mix all tempura slurry ingredients. Do not mix too evenly. Allow some flour granules to remain. This is the tempura slurry.
Tip: The flour granules that remain give the egg a crispy richness. (texture)
4.Put each of the eggs into little bowls, and add a big spoon of tempura slurry to each of the bowls onto Tamagos.
5.Heat the oil up to 180℃, and slide the Tamago with slurry into heated oil. Picking up Tamago as the color of its surface turn to golden brown. Your cute Japanese cuisine, Onsen Tamago, is now ready to serve!!
Tip: the duration of boiling the eggs is advised not to take too long, or you can’t access to the creamy taste of this cuisine’s welcoming feature.)
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