When you make a custard or any recipe that requires adding eggs to a hot liquid, temper the egg before you add it. Putting the eggs into a very hot liquid may create scrambled eggs instead of the smooth, rich sauce you are looking for. Tempering an egg instead increases its temperature gradually, allowing it to reach the temperature of the cooked solution without cooking the egg itself.
Things You'll Need
- Small bowl
- Tablespoon measure
- Fork or small whisk
Crack the egg into a small bowl. Beat it with a fork or small whisk until it is lightly beaten.
Measure 1 tablespoon of the heated liquid and pour it gradually into the egg, whisking or beating it constantly to incorporate the liquid into the egg.
Repeat this process, adding tablespoons of the hot liquid gradually until the temperature of the egg mixture approaches the temperature of the hot liquid.
Pour the egg mixture back into the hot liquid, whisking to incorporate it.
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