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.
