Because tempura historically can be made from either egg whites or egg yolks, we used both in our manuscript.
- Take you egg and separate the yolk from the egg white, placing the egg white into a bowl. Discard the egg yolks.
- Whisk the mixture into a meringue-like consistency. This can take as long as 45 minutes when done by hand without modern electric eggbeaters.
- For each egg white in the bowl add ½ eggshell of water and stir into the mixture.
- Cover and let sit overnight in a cool place. This will be a refrigerator in our modern times.
- In the morning the mixture will have separated into two distinct layers, a thick fluffy layer on top and a clear liquid on the bottom. Scoop out the top layer and mix the bottom layer into your prepared pigments, it’s your binder!
Unlike the egg yolk binder this one is easy to make.