How to Temper Eggs for Custards and Sauces

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. 1 In a medium bowl, whisk the eggs gently to break them up.
2. 2 Heat your milk or cream in a saucepan until it just begins to steam.
3. 3 Slowly pour a small amount of the hot liquid into the eggs, whisking constantly to combine.
4. 4 Gradually add more of the hot liquid, a little at a time, while continuing to whisk.
5. 5 Repeat until about half of the hot liquid has been added to the eggs.
6. 6 Pour the tempered egg mixture back into the saucepan with the remaining hot liquid.
7. 7 Stir gently and cook over low heat until the mixture thickens slightly.
8. 8 Remove from heat before the mixture boils to prevent curdling.