Description

Tempering eggs is a technique used to slowly combine hot liquid with eggs to prevent them from scrambling, ensuring a smooth and creamy texture in dishes like custards and sauces.

Ingredients

Units Scale

2 large eggs
1 cup hot liquid (milk, cream, or broth depending on recipe)

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Instructions

Crack the eggs into a bowl and whisk them until smooth.
Slowly drizzle in the hot liquid into the eggs while whisking constantly to gradually raise the temperature of the eggs.
Continue whisking until all the hot liquid is incorporated and the mixture is smooth.
Slowly pour the tempered egg mixture back into the hot pot or pan, stirring constantly.
Cook gently over low heat, stirring continuously, until the mixture thickens as desired.

Notes

Always whisk continuously to prevent the eggs from cooking too fast and scrambling.
Use a ladle to control the amount of hot liquid added.
Do not boil the egg mixture after tempering.

Nutrition

Serving Size: 2 eggs with 1 cup liquid
Calories: 180
Sugar: 5g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 12g
Cholesterol: 370mg