Tempering 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°F (65°C) and fully curdle near 180°F (82°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
- Whisk the eggs or yolks in a bowl until smooth.
- Heat the cream or milk until steaming but not boiling.
- Pour in a small ladleful of hot liquid while whisking constantly.
- Add another ladleful or two the same way.
- Pour the warmed eggs back into the pot and cook gently, stirring, until thick.
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
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.