You need to raise the temperature of an egg gradually, essentially cooking it without scrambling it, in many different recipes, including those for custards, soups, and certain pasta recipes.A tempered egg will look similar to a raw egg, but will be cooked perfectly and useful as a binding agent or thickener.You can learn more about the process and how to use it in specific dishes.For more information, see Step 1.
Step 1: The proper utensils should be obtained.
It is a lot easier to temper eggs for a dish than you might think.If you work quickly and add a small amount of hot liquid to your eggs, they will be done in no time.You will need a heat resistant bowl to do it right.It's important to beat your eggs in a bowl that won't heat up and cook them from underneath, like a Pyrex bowl or a ceramic bowl.You want the liquid to cook, not the surface, which will cause the eggs to break.You should whisk.The technique requires that you aggressively whisk the eggs while adding hot liquid.A fork is a fine alternative in a pinch.It was Ladle.If you want to control how much you add, you need a large ladle with a spout.
Step 2: Eggs can be whipped in the bowl.
If you have a recipe that calls for between 1 and 6 eggs, the process will be the same regardless of the amount.Beat your eggs until thoroughly integrated, then crack them into your bowl.Continue whipping the eggs until they are frothy.If you make scrambled eggs, the consistency will be thicker, which will make them more likely to curdle.You would like to see more of an omelet consistency.You are in good shape when you see a foam on the eggs.While you make the rest of the recipe, let the eggs sit and come up to room temperature.It is important to allow very cold eggs to come up to room temp before they are cooked.
Step 3: The hot liquid should be spooned into the eggs.
The next step is basically the same whether you are making a dish or a dessert.You want to temper the hot liquid while whisking the eggs at the same time.Add a little more if you are sure the eggs haven't changed.Continue until the eggs are cooled.Start with a small amount and wait until you are sure it isn't going to get bigger.Some recipes will play fast and loose with the instructions, telling you to add a ladle full of boiling milk to eggs.Gradually bring the heat up and start with smaller amounts.Continue adding until you increase the volume of the eggs by half.
Step 4: When it is ready, pour the egg into the hot liquid.
You can feel the heat in your hand when you hold the bowl of steaming eggs.The eggs are cooked without being scrambled.You can pour it all in at the same time, give it a few stirs, and it's done.At this point, you don't need to worry about the eggs.The mixture helps to make a rich sauce.When you pour it back in, you should notice that the milk is cloudy and yellow.
Step 5: You make a mistake.
If you rush the process by trying to add too much heat at once, you might notice a few curds start to form.Don't worry, stop stirring the eggs and add the hot liquid.If necessary, run the egg mixture through a strainer or get a spoon and fish out the curds.Start over if the whole thing is ruined.If you don't mind the texture, you can ignore some of them.You won't even notice the texture if you keep whisking vigorously.
Step 6: The milk should be boiling on the stove.
Most ice cream, pudding, and eggnog recipes begin with scalded milk or milk brought just to a boil.If you're using a recipe that calls for heating the milk over the stove, you can whip your eggs in a heat-resistant bowl.
Step 7: Put the right amount of sugar in the eggs.
Measure out the sugar before you temper the eggs.Measure it out and add it to the eggs.When the milk is hot, whisk them together vigorously.
Step 8: Start with a small amount of milk.
Add a small amount of milk to the bowl with the eggs and sugar after the milk has been scalded.When you add your whipped eggs, use your ladle and spoon to whisk vigorously.Before adding more, make sure the eggs aren't damaged.To make sure you're not rushing it, count to ten in between additions of milk.That's slow enough that you won't get sick from it.
Step 9: Continue adding until all of the milk has been added.
When you've transferred all the milk to the egg bowl, spoon it into the eggs a little at a time.You can either add this mixture to dry ingredients or chill it down for ice cream.You're ready to move forward with the recipe if you've softened the eggs.
Step 10: The eggs should not be seasond.
Adding salt to beaten eggs results in a less uniform consistency in the egg mixture.The eggs will temper less when you add liquid.Season the soup after the eggs have been added and temper them.
Step 11: Start with a small amount of water.
Put a small amount of the soup in the bowl with the eggs.While you add the liquid, whisk the eggs vigorously.Allow the temperature to come up gradually as you count to ten.If you can, try to use a liquid to temper the eggs.Depending on what kind of soup you're making, it can be hard to avoid small chunks of vegetables or meat.If you add a bit of veg with your eggs, the eggs will whisk easier and temper more quickly.
Step 12: The bowl is steaming.
Put your hand on the side of the bowl and look for the temperature.Look for steam.The eggs should be steaming and warm if you're doing it right.Eggs are softened when you see steam.
Step 13: The soup pot should be filled with the mixture.
You can pour the eggs directly into the soup if the bowl is steaming as much as the pot.The eggs should be stir around in the soup.The soup will take on a cloudier color if it is not thick.
Step 14: Egg dishes with long noodles can be prepared.
To make a rich sauce in Italian cooking, you can add a raw egg directly to hot pasta.This is the technique used for making spaghetti carbonara, a simple combination of noodles, egg, bacon, and black pepper.Carbonara can be made with any noodle you want, even if it's just spaghetti noodles.It's easier to temper the eggs in the pan using longer noodles, which tangle together to create a larger surface, so they won't scramble.You can do it with any noodle.
Step 15: The shredded cheese should be put into the egg mixture.
Add shredded parmesan cheese to double the amount of pasta you cook while you beat 2 eggs in a bowl.Around a half cup of shredded parmesan can be more than you think.It's possible to use other types of cheese, but they don't melt as quickly and are more difficult to integrate into an egg.Black pepper will be added to the eggs before you add the pasta in a carbonara.The pepper is where the dish gets its name, and the pepper grains look like carbon.
Step 16: The pasta should be cooked in the skillet.
When cooking meat, onions, garlic, and spices in a skillet, remove the pan from the heat.Add the other ingredients to the skillet after you cook your pasta.Put the skillet on low heat and stir the noodles to cook the meat and vegetables.The goal is to warm the egg on the top side of the pasta before it works through the pan, where it will likely start to ferment.It takes good temperature control and good stirring to make it work.
Step 17: Add in the egg while stirring the pasta.
Use a wooden spoon to stir the noodles around vigorously after pouring the egg over them.Continue to move the noodles.You don't want to let them cook on the bottom of the skillet.When you see steam, remove the skillet from the heat and fork the noodles into a separate bowl.Eggs cook much more quickly than most people think, so heating the noodles through gently and having them at the proper temperature when you had them should temper the eggs very quickly.Immediately serve with chopped parsley.