'Temper' your eggs to cut the custard | The Honolulu Advertiser

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'Temper' your eggs to cut the custard | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, July 23, 2003

COOK'S TIPS
'Temper' your eggs to cut the custard

"Tempering" prevents uncooked eggs from scrambling or curdling in hot custard: Whisk beaten eggs in a medium bowl; whisk in a small amount of the hot liquid from the custard or sauce. Continue adding hot liquid by spoonfuls until the egg mixture warms. Now whisk into hot liquid.

— Chicago Tribune

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