How do I temper an egg?
I just saw a recipe that said to "temper" an egg, which I had never heard of before. I did a little reading on it, but what is the easiest/best way to do it?
Best Answer
It means, basically, to stir in some warm liquid to prevent it from later curdling. Once the egg is warmed and mixed with some of your sauce, it can safely be incorporated into the rest of the high-temperature sauce without (as much) fear that you're going to end up with scrambled eggs floating around in your hollandaise.
Generally, you crack the egg in a bowl, and spoon in a little sauce, mix it, spoon in a little more, mix it, and then you should be good to go. It goes without saying that if the sauce you spoon in curdles the egg, discard, and start again.
Pictures about "How do I temper an egg?"
What does it mean to temper an egg?
\u201cI've got the right temperature to temper you from the storm?\u201d To solve the problem, you have to temper the eggs: Essentially, this means slowly diluting them with a bit of the hot liquid before letting them into the pot to join the party.What are the 2 ways to temper eggs?
How to Temper EggsHow do you know when an egg is tempered?
As easy as it is to harness the power of eggs for good, it can also go wrong all too quickly. If you drop an egg into hot liquid, it will scramble, leaving you with a broken, weeping, and curdled custard or sauce. The keys to preventing this from happening are gradual heat and dilution.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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