How To Temper Eggs

Why You’ll Love This Technique

Tempering eggs is an essential technique in cooking and baking that allows you to combine eggs with hot liquid without scrambling them. This method is key for making smooth, creamy custards, puddings, sauces, and soups. Mastering it ensures a silky texture and professional-quality results in your recipes.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

egghot liquid (such as milk, cream, or broth)whiskheatproof bowl

directions

Crack the eggs into a medium heatproof bowl and beat them lightly with a whisk.

Heat your liquid (e.g., milk or cream) in a saucepan until it’s hot but not boiling (about 160–170°F or 70–75°C).

While whisking the eggs constantly, slowly drizzle in a small amount (about ¼ cup) of the hot liquid. This raises the temperature of the eggs gradually.

Continue whisking and slowly add more hot liquid in small amounts until about half of it is incorporated.

Once the eggs are warmed, slowly pour the tempered egg mixture back into the saucepan with the remaining hot liquid, whisking constantly.

Return the pan to the stove over low to medium heat, stirring gently until the mixture thickens to the desired consistency.

Servings and timing

This technique is used in recipes that typically yield 4–6 servings.Tempering time: 5–7 minutesTotal time (including heating): 10–15 minutes

Variations

Use this technique for pastry cream, custard, pudding, or lemon curd.

Apply to savory recipes like hollandaise, carbonara, or egg-based soups.

Add vanilla, citrus zest, or cinnamon to the hot liquid for extra flavor.

storage/reheating

Tempered mixtures like custard or sauces should be cooled and stored in the refrigerator for up to 3 days.Reheat gently over low heat, stirring constantly to avoid curdling.

FAQs

Why do I need to temper eggs?

Tempering prevents the eggs from cooking too quickly and turning into scrambled eggs when added to hot liquid.

How hot should the liquid be?

It should be hot but not boiling—around 160–170°F (70–75°C).

What happens if I add eggs directly to hot liquid?

They’ll likely curdle or scramble, ruining the texture of your dish.

Do I need a thermometer?

It helps but isn’t essential—just make sure the liquid is steaming but not boiling.

Can I use this method with just egg yolks?

Yes, many custards and sauces use only yolks—temper them the same way.

How do I know the mixture is thick enough?

It should coat the back of a spoon and hold a line when you drag your finger through it.

Can I temper eggs in a blender?

No, whisking by hand offers better control over temperature and texture.

Can I skip tempering?

Not in recipes where precise texture is key—it’s essential for smooth, creamy results.

Do I need to strain the mixture?

Straining through a sieve can remove any small bits and ensure a silky finish.

Can I use this technique in savory recipes?

Yes, it’s useful in egg-based sauces or soups like avgolemono and carbonara.

Conclusion

Tempering eggs is a simple yet crucial skill for creating smooth, creamy dishes without risk of curdling. By gradually introducing heat and whisking constantly, you can master this method and elevate both sweet and savory recipes with professional-level results.

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