How should beaten eggs be added to a hot mixture?

* Preventing Curdling: Eggs cook quickly and can easily curdle (form small clumps) when added to hot liquids. Whisking constantly helps distribute the heat evenly and prevents the eggs from forming lumps.

* Creating a Smooth Consistency: Whisking also helps incorporate the eggs smoothly into the mixture, creating a uniform texture.

Here's a step-by-step guide:

1. Temper the eggs: If adding the eggs to a very hot mixture, it's best to temper them first. This involves removing a small amount of the hot mixture and whisking it into the eggs. This will bring the eggs to a warmer temperature, making them less likely to curdle when added to the rest of the mixture.

2. Whisk constantly: Add the tempered eggs (or the eggs directly if the mixture is not extremely hot) to the hot mixture while whisking continuously.

3. Continue whisking: Keep whisking until the eggs are fully incorporated and the mixture has reached the desired consistency.

Tip: Adding a tablespoon or two of cold water to the eggs before whisking can also help prevent curdling.

By following these steps, you can ensure that the eggs are cooked evenly and incorporated smoothly into the hot mixture, creating a delicious and flavorful dish.