Aerating Eggs in Batter

Adding whipped eggs to a fried chicken or tempura batter creates a noticeably lighter, airier crust. When eggs are beaten vigorously, air is incorporated into the proteins, which expands during frying to produce a puffier texture. This is different from a standard egg wash, which simply binds the coating. Using a handheld electric mixer creates more aeration than whisking by hand. A batter made this way will be slightly thicker than a classic Japanese tempura but delivers impressive lift and crunch that holds well under glazes or sauces. It also allows the cook to put an electric mixer to deliberate, creative use in contexts where one must be incorporated into the dish.