Egg Batter Recipes

EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC

Steps:

• Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
• Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
• Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
• Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
• Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.

#1 EGG BATTER

Steps:

• Place your egg whites in a large bowl and mix on high with a hand mixer for 15 minutes until triple the size and the consistency is pure fluff.
• Add the yellow parts of the eggs into the whites and beat with a hand mixer on high for 5 minutes.
• Add the flour and continue mixing on high for another 2 minutes.
• Note: Use the batter as soon as possible as it kind of acts like pancake batter and will not rise to the occasion if left untouched.

EGGS BENEDICT

Steps:

• Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.
• Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
• Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats. Cover with parchment and let sit in a warm place for 60 minutes.
• Heat the oven to 400 degrees F.
• Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
• Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.
• Put 4 (6-ounce) custard cups in a 6-quart deep, straight-sided saute pan or rondeau. Add 4 quarts of water or enough to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
• Adjust the heat to maintain a water temperature of 205 degrees F outside the cups. Break the eggs, 1 at a time, into another custard cup or ladle. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 5 minutes each.
• Serve immediately or remove eggs from cups and transfer to an ice bath to stop cooking. Refrigerate for up to 6 hours in the ice bath.
• To reheat, bring water to a simmer, turn off the heat and add the eggs. Wait 1 to 2 minutes or until warmed through.
• Whisk together the egg yolks, water, salt and 1/4 teaspoon of the cayenne in a 2 quart saucier for 1 minute.
• Put the saucier over low heat and whisk vigorously, moving the pan on and off the heat every 10 to 15 seconds, bringing the mixture to 140 to 145 degrees F, on an instant-read thermometer, approximately 3 minutes. Add 1 piece of butter at a time, every 30 seconds, while continually whisking and moving the saucier on and off the heat. Maintain temperature around 120 to 130 degrees F throughout the remainder of the cooking process. Once half of the butter, or 8 pieces, have been added, add 1 tablespoon of lemon juice. Add the remaining 8 pieces of butter, 1 at a time, every 30 seconds, while continuing to move the saucier on and off the heat and maintaining 120 to 130 degrees F. After the last piece of butter has been added, add the remaining 1 tablespoon of lemon juice, the remaining 1/4 teaspoon cayenne, and the sugar and whisk for 1 to 2 minutes.
• Taste and add more lemon juice, as desired. Move immediately to a short, wide-mouthed thermos to hold for up to 2 hours. Reheat over low heat for 45 seconds.
• To build Eggs Benedict: Put the julienned Canadian bacon in 10-inch saute pan set over medium heat. Cook, stirring frequently, until heated through and beginning to turn lightly brown around the edges, approximately 4 to 5 minutes. Turn off the heat, but leave the bacon in the pan to keep warm until serving.
• For each serving, put 2 small dollops of hollandaise on a plate and set 1/2 an English muffin on top of each dollop. Put a small amount of Canadian bacon on top of each half and top with 1 warm poached egg and drizzle with hollandaise. Repeat with remaining ingredients and serve immediately.

EGG ROLL WRAPPERS

Steps:

• In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.
• Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.
• Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.
• Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

CRISPY FRYING BATTER

Steps:

• IN BOWL: Beat 2 egg yolks and 1/2 teaspoon salt.
• ADD 3/4 cup lukewarm water and 1 tablespoon oil, mix.
• Gradually add 3/4 cup flour until smooth.
• Set aside for at least one hour.
• Just before using beat the egg whites to soft peaks and fold into the batter.
• Ready to use for battering.
• I find this recipe sufficient in preparing four to six servings.
• It depends of course on what you are battering and how hungry the family.

HONG KONG-STYLE EGG WAFFLE RECIPE BY TASTY

Steps:

• In a medium bowl, sift together the flour, baking powder, custard powder, and tapioca starch. Set aside.
• Set up a double boiler over medium heat. Add the eggs and sugar to the top bowl, whisking vigorously until the sugar is dissolved and the mixture has thickened slightly, about 5 minutes.
• Add the water and evaporated milk to the egg mixture and stir to combine.
• Slowly add the dry ingredients to egg mixture and mix until well combined.
• Stir in the vanilla and vegetable oil.
• Pour the batter through a fine-mesh strainer into a clean bowl to catch any lumps.
• Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 1 hour, or overnight.
• Transfer the batter to a spouted liquid measuring cup for easy pouring.
• Set an egg waffle machine and set to 400°F (200°C). Grease lightly with oil. Add about 1 cup of batter to the machine and cook for 2½ minutes, until crispy and slightly brown. Using a rubber spatula, transfer the waffle to a wire rack to cool slightly. To achieve a round shape, lay the waffle over a curved surface, such as a rolling pin, to cool. Repeat with the remaining batter.
• Serve when the shell has cooled and become crisp, but is still slightly warm.
• Enjoy!

HOMEMADE EGG BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

EGG BATTER FOR DEEP FRIED VEGETABLES RECIPE

Steps:

• COMBINE FLOUR AND SALT. BEAT EGG LIGHTLY AND ADD; STIR IN WATER UNTIL YOU REACH YOUR DESIRED CONSISTENCY. THIN WILL MAKE A LIGHTER BATTER LIKE TEMPURA AND THICK WILL MAKE IT MORE LIKE A BREADING.

EASY BEER BATTER

Steps:

• Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.