{"id":1689395,"date":"2021-09-14T14:01:11","date_gmt":"2021-09-14T19:01:11","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1689395"},"modified":"2022-04-15T11:52:18","modified_gmt":"2022-04-15T16:52:18","slug":"how-to-temper-eggs","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/","title":{"rendered":"How to Temper Eggs"},"content":{"rendered":"[dam-video dam-id=\"44993\"]\r\n\r\nEggs are nothing short of incredible. You can learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-an-egg\/\">how to cook an egg<\/a> five different ways for breakfast, creating a different texture and eating experience with each cooking method. A lesser-known (but no less important) cooking technique is called tempering.\r\n\r\nLearning how to temper eggs is critical when combining cold eggs with hot liquids, allowing them to thicken soups, sauces and custards without scrambling. So how do you pull it off, and when should you temper eggs?\r\n<h2>What Is Tempering?<\/h2>\r\nTempering is the process of slowly bringing two liquids to the same temperature before blending them together. Tempering helps the two come together without the cold liquid breaking, which can affect the finish product's look and texture. It's important to <a href=\"https:\/\/www.tasteofhome.com\/article\/tempered-chocolate\/\">temper chocolate<\/a> when making candy, for example, so the chocolate doesn't lose its glossy sheen. In the case of dairy, tempering keeps milk from curdling. With eggs, tempering prevents the proteins in the eggs from binding together so they won't clump together and scramble.\r\n<h2>Why Is Tempering Important?<\/h2>\r\nIf you're making a dish like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/egg-drop-soup\/\">egg drop soup<\/a>, you won't care if there are cooked pieces of egg in the finished product. In fact, that's what you're going for! In other dishes\u2014like custard, <a href=\"https:\/\/www.tasteofhome.com\/collection\/pudding-recipes\/\">pudding<\/a>, ice cream or smooth sauces enriched with egg\u2014you don't want to drop a cold egg into hot liquid. Cooked egg in ice cream would be unappealing, to say the least. Instead, you'll temper the eggs to slowly increase the temperature of the whisked eggs, harnessing their thickening power without turning them into a firm form. It's a similar process to making hollandaise sauce for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-eggs-benedict\/\">eggs Benedict<\/a>, except you'll add the eggs back to the pot to finish cooking after they're tempered.\r\n<h2 class=\"\">How to Temper Eggs<\/h2>\r\n<h3 class=\"\">Step 1: Whisk the eggs<\/h3>\r\n<img class=\"alignnone size-large wp-image-1689492\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/09\/GettyImages-138307648.jpg?fit=700,700\" alt=\"woman whisking eggs in large glass bowl\" width=\"700\" height=\"700\" \/>\r\n\r\nStart by whisking the eggs together in a large bowl until they're homogenized. Make sure the bowl is large enough to add two cups (or more) of additional liquid.\r\n<h3 class=\"\">Step 2: Slowly add hot liquid to the eggs<\/h3>\r\nPlace the bowl of eggs on the counter. I like to put a kitchen towel under the bowl to keep it from moving when I whisk. Start whisking the eggs with your dominate hand while you grab a ladle of the hot liquid with the other hand. Slowly drizzle a steady stream of hot liquid into the bowl of eggs. Make sure to keep whisking the entire time! Constant whisking will keep the eggs moving, raising the temperature of the eggs slowly enough to prevent them from cooking.\r\n\r\nDepending on the recipe, a single ladle might be enough to bring the eggs to the right temperature. Recipes that call for tempering many eggs might need an extra ladle or two. The best way to test is to test the temperature with a clean finger. If it's warm to the touch, it's likely tempered enough.\r\n<h3 class=\"\">Step 3: Add the egg mixture to the pot<\/h3>\r\nNow that the eggs are tempered, you can slowly pour the egg mixture into the pot, whisking continuously while you add. From here, follow the recipe's instructions for additional cooking. Some recipes, like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/get-well-custard\/\">custard<\/a> or an ice cream base, call for cooking over low heat until the mixture coats the back of a spoon. Many soup recipes, like <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-avgolemono-soup-recipe\/\">Greek avgolemono soup<\/a>,\u00a0call for bringing the soup to a light simmer before serving. Just be sure not to boil, or you'll risk breaking those carefully tempered eggs.\r\n<h2 class=\"\">Things You Need to Know About Tempered Eggs<\/h2>\r\n<h3>What should you do if your tempered eggs don't turn out?<\/h3>\r\nWe usually have a fix for these types of mistakes: If you accidentally <a href=\"https:\/\/www.tasteofhome.com\/article\/curdled-cake-batter\/\">curdle cake batter<\/a>, you can add extra flour, one tablespoon at a time, to smooth it out. When you need to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-save-a-broken-sauce\/\">save a broken sauce<\/a> like aioli, you whisk the broken aioli into a new egg yolk.\r\n\r\nIf you've tempered the eggs and the texture turns out a little grainy, strain out the bits using a fine-mesh strainer, or save the mixture by blending it on high in a high-powered blender.\r\n\r\nUnfortunately, there's no way to reverse scrambled eggs, so you may want to start over if the eggs scrambled into large curds.\r\n<h3>Are tempered eggs raw?<\/h3>\r\nThe tempering process only heats the eggs enough to keep the proteins from binding together and scrambling, so they're not fully cooked. It's important to add the tempered eggs back to the hot liquid and continue cooking the mixture according to the recipe directions.\r\n<h3>Does tempering eggs kill salmonella?<\/h3>\r\nAccording to the USDA, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-eggs-are-fresh\/\">fresh eggs<\/a> should be cooked until the white and yolk are firm, or until they reach 160\u00b0 F. While the tempering process won't get eggs to this temperature, most custard recipes call for cooking the mixture until it reaches 180\u00b0, so there shouldn't be a salmonella risk. When it comes to tempered eggs in pasta dishes like <a href=\"https:\/\/www.tasteofhome.com\/collection\/carbonara-recipes\/\">carbonara<\/a>, the eggs won't reach 160\u00b0, so you may want to purchase pasteurized eggs if salmonella is a concern.\r\n<h3>Do you need to temper eggs for custard?<\/h3>\r\nIt is possible to make a custard without tempering eggs: The key is adding all the ingredients to the pot when they're cold. If you whisk constantly as the custard heats, there's no need for tempering! But, if you're starting out by heating the milk or cream first, you'll want to temper the eggs before adding them to the hot liquid.\r\n\r\nTempered eggs are crucial for making the best ice cream. Give it a try with our <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-ice-cream-recipes\/\">homemade ice cream recipes<\/a>.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>No one wants scrambled eggs in their ice cream! Learn how to temper eggs to create silky, smooth custards, soups, sauces and more.<\/p>\n","protected":false},"author":7801,"featured_media":1689491,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307033,303887,306848,303883],"categories-v2":[310079,308478,309603,308476],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Temper Eggs and Why You Need To | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"How to Temper Eggs and Why You Need To | Taste Recipes","description":"Learn how to temper eggs to prevent them from scrambling in recipes for ice cream, custard, pudding, soup, carbonara and more.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/","og_locale":"en_US","og_type":"article","og_title":"How to Temper Eggs (and Why You Need To)","og_description":"If your recipe calls for tempering eggs, here's how to do it!","og_url":"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2021-09-14T19:01:11+00:00","article_modified_time":"2022-04-15T16:52:18+00:00","og_image":[{"width":2000,"height":2000,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/09\/GettyImages-145881148.jpg","type":"image\/jpeg"}],"author":"Lindsay D. 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"1689492":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/09\/GettyImages-138307648.jpg","post_data":{"ID":1689492,"post_author":"7823","post_date":"2021-09-07 13:29:20","post_date_gmt":"2021-09-07 18:29:20","post_content":"","post_title":"Gettyimages 138307648","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"gettyimages-138307648","to_ping":"","pinged":"","post_modified":"2021-09-07 13:30:40","post_modified_gmt":"2021-09-07 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