Be sure to freeze the eggs for at least two hours or overnight before starting this recipe!
Whisk together the milk, egg and 1 tbsp. oil in a small bowl or measuring cup.
Whisk together the baking powder, 1 cup of flour and salt in a medium bowl. Put the remaining 1 cup of four in a small bowl.
Pour the egg mixture into the flour mixture and whisk until combined. Cover and set aside for 15 minutes while the oil heats.
Attach a deep fat fry thermometer to a large heavy-bottomed pot (see cook's note). Add the 6 cups of oil and heat to 375 °F over medium:-high heat. Using two forks (or your hands) dredge an egg in the flour, then coat in the batter, dredge in the flour again and then coat in the batter. (This double batter creates a thicker coating to keep the egg from leaking when fried.) Gently put it into the oil, turn it almost immediately with a slotted spoon, so that it does not stick to the bottom. Repeat with remaining eggs. Cook, turning frequently until the crust is a light golden, about 2 minutes. Remove the eggs to a paper towel-lined plate, let sit for 5 minutes before serving
Top with sifted powdered sugar, chocolate syrup or syrup of choice.