How do you temper an egg?

Answer 1

Tempering is when you cook the egg yolks but do not scramble them. Usually done using a double boiler system, and when making a hollandaise sauce.

No, tempering is when you have a cold eggs to combine with a hot ingredient like hot milk. You add a small amount of the hot liquid to the eggs while wisking, add a little more and wisk some more. When you've added about half of the hot liquid and wisked it in you can add the rest and wisk that in. Tempering is the slow process of adding hot liquid to eggs a little at a time to prevent them from coagulating.

Answer 2

When adding eggs to the recipe, the temperature must be raised so that the eggs won't curdle. Incorporate the (usually beaten) eggs to the some of the hot mixture (often milk )in a separate bowl first , stirring, then add this to the first hot mixture.

Answer 3

You whisk an egg into the hot liquid you are using slowly so that you do scramble the egg.

Answer 4

It means to add a small amount of the already hot liquid to the beaten egg to bring the egg up to a temperature gradually so that it does not become a scrambled egg within your mixture.