How to Temper Eggs for Custards and Sauces
Learn the essential technique of tempering eggs to create smooth, creamy custards and sauces without scrambling the eggs.
Notes
Tempering eggs slowly raises their temperature, preventing them from cooking too quickly and turning into scrambled eggs. Always whisk gently to avoid incorporating too much air.
Steps
- 1 In a medium bowl, whisk the eggs gently to break them up.
- 2 Heat your milk or cream in a saucepan until it just begins to steam.
- 3 Slowly pour a small amount of the hot liquid into the eggs, whisking constantly to combine.
- 4 Gradually add more of the hot liquid, a little at a time, while continuing to whisk.
- 5 Repeat until about half of the hot liquid has been added to the eggs.
- 6 Pour the tempered egg mixture back into the saucepan with the remaining hot liquid.
- 7 Stir gently and cook over low heat until the mixture thickens slightly.
- 8 Remove from heat before the mixture boils to prevent curdling.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Advieh (Persian Spice Blend)
Advieh is a fragrant Persian spice blend that boasts a complex aroma of warm cinnamon, earthy cumin, and floral hints of rose and saffron. Its texture is finely ground, making it easy to incorporate into dishes. Originating from the rich culinary traditions of Iran, advieh adds depth and sophistication to both savory and sweet recipes. Its unique combination of spices reflects the historical spice trade routes that influenced Persian cuisine.
Recipes to try
Sweet Chili Glazed Meatball Lettuce Wraps
Juicy meatballs cloaked in a sticky-sweet chili glaze, nestled in crisp lettuce cups for a flavor explosion with every bite.
Spicy Sausage and Roasted Red Pepper Rigatoni
A zesty dance of spicy sausage and smoky roasted red peppers twirled in al dente rigatoni.