Description
Tempering eggs is a technique used to gradually raise the temperature of eggs to prevent them from scrambling when added to hot mixtures, commonly used in custards, sauces, and soups.
Ingredients
Units
Scale
- 2 large eggs
- 1 cup hot liquid (milk, broth, or sauce)
Instructions
- Crack the eggs into a mixing bowl and whisk them until fully blended.
- Slowly add a small amount (about 1/4 cup) of the hot liquid to the eggs while continuously whisking. This gently warms the eggs.
- Continue adding the hot liquid in a slow, steady stream while whisking constantly until about half of the hot liquid has been incorporated.
- Once the eggs are tempered, slowly whisk the egg mixture back into the pot with the remaining hot liquid.
- Continue cooking as directed in your recipe, stirring constantly to avoid curdling.
Notes
- Always whisk constantly to prevent the eggs from cooking too quickly.
- Do not add hot liquid too fast or you risk scrambling the eggs.
- Tempered eggs are commonly used in custards, carbonara, and sauces like hollandaise.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 1g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg