CookEat Recipe
Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Method
Steps
Step 1
Gather the ingredients: 3 heaped teaspoons plain flour, about 15 g; 2 teaspoons olive oil; 2 eggs; A pinch of salt.
Step 2
Blend the flour with the olive oil, add the eggs and salt, and mix thoroughly until smooth. The batter should resemble a flowing cream. Keep refrigerated until needed and use promptly.
Step 3
This is raw flour-and-egg batter, not ready to eat. Do not taste it raw. Use it only with appropriately prepared food, and cook the coating completely. Keep raw batter, utensils and work surfaces separate from cooked food.
Step 4
As one practical use, prepare about 250 g professionally trimmed food-grade veal or lamb sweetbreads: gently simmer in lightly salted water until cooked through to 74°C, using a thermometer, then drain and remove any remaining tough membrane. Leave small lamb sweetbreads whole; cut larger pieces into manageable portions. Season lightly with salt and pepper, dust with flour, dip in the batter and fry in oil or fresh lard at about 170°C until golden and heated through to 74°C. Allow roughly 35–50 minutes for this use, additional to making the batter.
Step 5
Other historical uses are professionally prepared food-grade lamb brain, calf testicles or boneless lamb or veal head meat. Have a regulated supplier provide edible, properly cleaned portions: cook through in lightly salted water first, then drain and season. Cut brain into walnut-sized pieces, testicles lengthwise into strips, and boneless head meat into slightly larger pieces. Flour, batter and fry as above, cooking fully to 74°C. Spinal cord, another historical ingredient, is excluded from this adaptation; cooking is not a remedy for prohibited tissues or prion risk. Serve the fried pieces with lemon wedges.
Step 6
The source also gives a separate breaded method for about 250 g thin veal liver slices or tenderized veal cutlets: season with salt and pepper, place in 1 beaten egg and refrigerate for about 2 hours. Coat with about 60 g fine breadcrumbs, repeating the egg-and-crumb coating if needed, then fry in oil or lard until golden and the centre reaches 74°C. Serve promptly with lemon wedges. These amounts are estimates; this is an alternative coating, not an extra layer over the flowing batter. For the source minced-cutlet option, finely mince the same veal, form thin cutlet-shaped pieces, then use the same refrigerated egg rest and breadcrumb coating, frying until the centre reaches 74°C.
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