Wednesday, November 16, 2016

Tempering the eggs

Once milk/cream mixture have been flavored, it’s time to add the eggs. Tempering is the process of slowly adding a hot liquid to eggs in a recipe, in order to gradually raise the temperature thus slowly exposing eggs to heat without the danger of coagulation.

In this manner, the eggs do not curdle and produce an unacceptable consistency. If the eggs are not properly tempered the hot liquid will cook them, making final product uncomfortably reminiscent of scrambled eggs.

Overheating eggs in sauces, puddings and soft custards can be avoided by tempering the eggs. For sauces and puddings, cook the starch first - it needs extra time to thicken and lose its raw taste – then add the eggs.

Egg also can be tempered with hot liquid milk, is carefully streamed into them, bringing the eggs up to a very high temperature without cooking them.
Tempering the eggs

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