What does it mean to temper eggs?
Tempering eggs means slowly warming them by whisking in small amounts of hot liquid, so they blend into a sauce or custard without scrambling.
Why it works
Egg proteins start to set at around 150掳F (65掳C) and fully curdle near 180掳F (82掳C). If cold eggs hit a very hot liquid, they cook into lumps in seconds. Adding the hot liquid a little at a time, with constant whisking, raises the eggs' temperature gradually so the proteins relax and thicken smoothly instead.
How to do it
Common mistakes
- Pouring in the hot liquid all at once, which scrambles the eggs.
- Stopping the whisking, which lets hot spots form.
- Boiling the mixture afterward, which curdles the custard.
Questions about tempering eggs
How do you temper eggs?
Slowly whisk a small amount of hot liquid into the eggs, then add a bit more, then return everything to the pot. Whisk the whole time.
What if my eggs scramble?
Strain the mixture through a fine sieve and blend if needed. Next time, add the hot liquid more slowly.
Where is tempering used?
Custards, ice cream bases, pastry cream, lemon curd, and carbonara-style sauces all use it.
Egg
Cream
Milk
