I don’t know about you, but if you watched the first episode of the second part of Food Wars! The Third Plate and was shocked and awed like I was, I am going to assume it’s because you also never knew that you could freeze eggs and then COOK with them. RIGHT? I was just so fascinated by cooking with frozen eggs, I immediately bumped the scheduled post that was going to go up today in order to make this and share it with you guys.
Eager as any beaver that ever lived, I went out and got all the ingredients, and then came home and immediately put my eggs in the freezer. All 12 of them. Even though I was only planning on making one bowl. I was excited.
I waited a solid 24 hours, and went to check my eggs, under the mistaken impression that they would be good to go. They were not good to go. I was flabbergasted. My resolve dwindled. How could I mess up freezing an egg? I knew there was hope as one egg had frozen completely. It had also cracked open. One out of 12. Not the best odds.
I kept cooking. Everything else went to plan. The single frozen egg peeled beautifully. The sauce came together in a snap. The tempura batter was really easy. The oil got up to temperature and stayed up to temperature (a true feat for me, as my oil seems to constantly fall below the temperature it SHOULD be at). For a Food Wars! recipe, this dish came together incredibly easily. Except for the frozen egg SNAFU. What did I do wrong??
48 hours later, I came back to find my eggs completely frozen, and all cracked. As it turned out, my eager beaver attitude actually hurt me here. These eggs need a solid two days in the freezer to get rock hard, as they should be when you cook. They will crack open, which seems somehow wrong, as I’ve been taught never to eat eggs that are cracked, but it should be ok as long as you cook and eat the eggs directly after peeling them. If you don’t keep up with my Youtube channel, I post Making-Of videos two days before the recipe goes live here. One of my commenters on the Making-Of video for the Egg Tempura assured me that in the manga, Soma has the same problem occur with his eggs. So, it turns out I was doing it right all along. How nice.
So, the star is obviously the egg, but what about the other ingredients? The shiso leaf is a really nice, mellow complement to the egg. If you haven’t had shiso before, it is sort of similar to perilla leaf, which is much more common in Korean cooking. If you can’t find shiso, you can use perilla. However, perilla definitely has a stronger, more peppery flavor, so it will have a bigger impact on the dish. The sauce is a very traditional Japanese flavor and works really beautifully against the egg. Definitely let it thicken in over low heat, and don’t use it sparingly over the rice, as it will soak in and sink to the bottom of the bowl.
Will this dish crack the heart of a stone-cold maiden like Erina? It is almost guaranteed. If the impressive cooking technique doesn’t get them, the delicious flavor of the dish will do it.
I really hope you can try this out! Watch the video below to get more pointers on how exactly to make this dish!