I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time.

I notice when I cool the batter mixture and flour mixture before hand it has a better chance to stick without any holes.

Any ways to batter a wet objects while having an even distribution and no clumps?

My only thought for this specific scenario would be to do it in a cool temp the whole time or even freeze the batter on.

  • Did you try dredging in flour before dipping in batter? – moscafj May 20 '18 at 12:55
  • Yes, that's what the flour mix I stated above was for. – Jade So May 20 '18 at 16:14

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