You have to try these tempura eggs

In celebration of World Egg Day, TASTE food director, Abigail Donnelly, shows us how to make, wait for it, tempura eggs. Your egg routine will never be the same again!

​SHOP THE RECIPE

Ingredients:

  • Canola oil, for deep-frying
  • 4 free range eggs 
  • 100 g Woolworths Tempura Batter 
  • Ponzu sauce, for serving
  • Pickled ginger, for serving
  • Steamed jasmine rice, for serving

Method:

  1. Heat the oil to 180°C in a saucepan. Place the eggs in simmering water and cook for 5 minutes, then cool and peel.
  2. Prepare the tempura batter according to package instructions, then dip the eggs into the batter and transfer straight into the oil. Fry until crispy, this should take 1–2 minutes per egg. Serve with the ponzu sauce, pickled ginger and jasmine rice.

(Serves 2)

Feeling inspired?

​SHOP EGGS