Stuffed eggs coated in tempura batter
If you are a tempura fan, the following recipe is just for you.
Tempura are battered vegetables, seafood, fish, mushrooms, all deep fried on oil. Sometimes eggs, soda or spices are added to the tempura batter, but the basic recipe consists only of flour and water.
Tempura batter can also be used for coating zucchini flowers, wild garlic flowers or even eggs. These are my own recommendations for using tempura batter, but of course you can have your own ideas.
In the recipe below, I would like to show you how to prepare eggs in tempura batter. First of all, you need to stuff the eggs with a spinach mix and only afterwards they can be deep fried. These eggs can be served on any occasion or without one – you can make them for breakfast, lunch or serve it on the Easter table.
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Ingredients for stuffed eggs in tempura.
- 5 eggs
- 1/2 teaspoon of salt
- black pepper
- 200 g frozen spinach
- 2 cloves of garlic
- 1 tablespoon of sesame seeds
- 75 g all-purpose flour
- 1 tablespoon of olive oil
- 125 ml lukewarm water
- a pinch of salt
- chili flakes to taste
- sunflower oil for frying
How to make stuffed eggs in tempura.
Homemade tempura batter: mix lukewarm water with flour and a pinch of salt. The mixture should be very smooth and without lumps.
Hard-boil the eggs. This should take 8-9 minutes. After the eggs are cooked, cool them down, peel and cut each one in half.
Remove the yolks from the eggs and crush them with a fork.
Pour oil into a frying pan, add the mashed garlic and spinach. Fry over a medium heat for 5-6 minutes. At the end of frying, add 1/2 teaspoon of salt, pepper to taste and a few chili flakes. Allow the fried spinach to cool down.
Combine sesame seeds, the mixed egg yolks and the cold spinach in a bowl. Fill each egg half with the spinach mix, pressing it a bit with your fingers.
Heat up oil in a frying pan. There should be enough of it for the eggs to float freely in it. When the oil is hot enough, soak each egg in the tempura batter, then put them on the hot oil. Fry on a medium heat on both sides until golden brown.
Place the fried eggs on a paper towel in order to drain the excess oil.
Serve the tempura eggs cold, either by themselves or with sweet chili sauce.
Good to know when making stuffed eggs in tempura.
I used frozen spinach. After defrosting it and squeezing out the excess water, you should gain 200 g of spinach. So the weight of your frozen spinach will be much bigger than its weight after defrosting.
I added some chili flakes to the filling, which gave the eggs a slightly spicy taste. Depending on how much you tolerate spicy dishes, add more or less of the chili flakes.
I fried the eggs in a deep pot because I did not have a frying pan that was deep enough to pour a big amount of oil in it. You need a lot of oil as the eggs should float on it freely.
It is worth adding a pinch of salt to the water in which you boil the eggs. That will allow you to peel the eggshell more easily.
Do you like stuffed eggs? If so, try our recipe for Devilled eggs with mushrooms.
