Tempering eggs
Intermediate Eggs and butter
Tempering eggs is warming eggs gradually so they can go into something hot without scrambling.
Written with AI help from the sources listed, and published by Cory. Spot a mistake? Tell us and we'll fix it.
How do you do it?
- Whisk the eggs in a bowl.
- While whisking, pour in a ladle of the hot liquid slowly.
- Add another ladle, then pour the warmed eggs back into the pot, stirring.
Why does it work?
Egg proteins set (scramble) around 145–160°F. Adding hot liquid a little at a time raises their temperature gently and dilutes them, so they thicken a custard instead of curdling. (Tempering chocolate is a different technique: melting and cooling it to set glossy and snappy.)
What are the common mistakes?
- Pouring eggs straight into the hot pot.
- Not whisking while you pour.
Still stuck? Watch someone do it on YouTube.
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