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.
What Is Tempered Masonite?
Masonite was created in 1924 by William H. Mason. Mason engineered a method to fuse scraps of wood and trimmings from sawmills...
How to Keep Eggs From Curdling
There are times when you expect eggs to curdle, like when making scrambled eggs or omelets. But when you are making custard...
- How to Make Egg Tempera Paint
- How to Temper Glass
How to Temper Eggs for Safe Ice Cream
No one thinks that a nice bowl of homemade ice cream on a warm day could make them violently ill, but every...