Description
Tempering eggs is a cooking technique used to slowly raise the temperature of eggs so they don’t scramble when added to hot mixtures. It’s essential in recipes like custards, puddings, and sauces.
Ingredients
- Eggs (usually yolks or whole eggs, depending on recipe)
- Hot liquid from your recipe (e.g., milk, cream, or broth)
Instructions
- In a separate bowl, lightly beat the eggs or egg yolks.
- Heat your liquid (milk, cream, etc.) in a saucepan until hot but not boiling.
- Slowly drizzle a small amount (about 1/4 cup) of the hot liquid into the eggs while whisking constantly. This gently raises the eggs’ temperature without cooking them.
- Continue adding the hot liquid in small amounts while whisking until you’ve added about half the liquid and the egg mixture feels warm.
- Slowly pour the warmed egg mixture back into the saucepan with the rest of the hot liquid, whisking continuously.
- Return to low heat and cook gently until thickened, stirring constantly as the mixture reaches desired consistency (usually 160–170°F or 71–77°C).
Notes
- Always whisk constantly to avoid curdling.
- Do not add eggs directly into hot liquid without tempering—they will scramble.
- A thermometer helps ensure you don’t exceed the temperature where eggs curdle.
Nutrition
- Serving Size: N/A