Tempering Eggs
Saturday, March 29th, 2008Any baking recipe that has eggs and hot liquids requires tempering, but very few explain what that means. Which is stupid, because it’s really simple.
Basically, the eggs start out cold and the liquid(melted butter, scalded milk, whatever) is hot. If you just throw them together you’ll actually cook the eggs. So tempering is just mixing them together slowly.
I usually put a damp washcloth or towel on the counter and put the bowl on top of that. That way the bowl won’t spin while I work. Then I beat the eggs until they are a consistent mass, you shouldn’t be seeing the whites separate from the yellow. Then I start dripping in the hot liquid a spoonful at a time while beating briskly. You never stop mixing while you add the hot stuff, that distributes the heat evenly.
Once I’ve put about a tenth of the hot stuff in I’ll pick up container and start drizzling it in still beating the eggs like crazy. Don’t rush it. This is where the damp towel really pays off too because one hand has the hot stuff and your other is mixing.
Once about half the liquid is in the eggs the temperatures should be close enough that you can dump the rest in. Then just mix normally.
