Tempura Fried Egg

kuan

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You probably have the method right. I'd guess they dusted the egg in rice flour or the like to make the batter stick.

Note that tempura batter is very light and cooks very quickly, so the egg wouldn't have to be in long at all.
 
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I don't think that's necessary. The egg will be in the fryer quite briefly, so just do a 9-minute egg (so it's creamy inside), chill in ice water, and shell. When ordered, dry on paper towel, dust with rice flour, coat lightly in batter, and fry until just golden.
 

kuan

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They must go through a thousand of these eggs every day.  I can't imagine shelling all of these.   I have hard enough time trying to shell hard boiled eggs myself!
 
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