Tempering Eggs for Smooth Sauces and Custards
Tempering prevents scrambled bits when adding hot liquid to eggs. The goal is to slowly raise the eggs’ temperature so they blend smoothly.
Basic tempering technique:
- Whisk eggs (or yolks) in a bowl.
- Slowly drizzle a small stream of hot liquid (milk, cream, or stock) into the eggs while whisking constantly.
- Once warmed, return the egg mixture to the pot and cook gently until thickened.
Key tips:
- Pour hot liquid slowly while whisking vigorously to avoid curdling.
- Cook the combined mixture over low heat and remove from heat as soon as it thickens.
- Strain custards or sauces through a fine sieve if any small cooked bits form.
Tempering is essential for recipes like crème anglaise, custards, and some cream sauces to achieve a silky texture without lumps.