How To Temper Eggs

Tempering eggs is a crucial culinary technique that allows you to gently raise the temperature of eggs without scrambling them. It’s especially useful when incorporating eggs into hot mixtures like custards, sauces, or soups to create a smooth, creamy texture.

ingredients

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

eggs
hot liquid (milk, cream, or broth depending on the recipe)
whisk
heatproof bowl

directions

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

Slowly ladle a small amount of the hot liquid into the eggs while constantly whisking to prevent curdling.

Continue adding the hot liquid gradually, whisking continuously, until the temperature of the egg mixture is close to the hot liquid.

Once tempered, slowly pour the egg mixture back into the main pot or pan, whisking as you go to fully incorporate.

Continue cooking over low heat, stirring constantly, until the mixture thickens as desired.

Servings and timing

Tempering technique is typically used for one batch of recipe (sauce, custard, or soup) involving 2–6 eggs.
Preparation time: 5 minutes
Total time: 5 minutes

Variations

Use a double boiler setup to gently temper eggs for delicate desserts like zabaglione.
Add sugar to the eggs before tempering when making sweet sauces or custards.
For extra richness, use heavy cream as the tempering liquid.

storage/reheating

Tempered eggs themselves are not stored separately but are part of the final dish.
Once incorporated, store the finished product in the refrigerator and reheat gently over low heat to avoid curdling.

FAQs

Why do you temper eggs?

Tempering prevents eggs from scrambling when added to hot liquids by gradually raising their temperature.

Can I skip tempering eggs?

No, skipping can lead to curdled or scrambled textures in your final dish.

What’s the best liquid for tempering?

Use the same hot liquid as in your main recipe—milk for custards, broth for soups.

How can I tell if I tempered the eggs correctly?

The mixture should be smooth and not lumpy or scrambled. A consistent texture is key.

Do I need a thermometer?

Not necessarily, but the goal is to gently warm the eggs close to the hot liquid’s temperature without reaching a boil.

Conclusion

Learning how to temper eggs is a fundamental kitchen skill that elevates the texture and consistency of many dishes. By gradually introducing heat, you can ensure your eggs blend smoothly into any recipe, resulting in creamy, cohesive sauces, soups, and desserts. Mastering this technique is a small step that makes a big difference in your cooking.

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