How do you temper an egg?

"Tempering" an egg usually refers to tempering egg yolks in a recipe, not the whole egg. This technique is used to gradually heat egg yolks to prevent them from curdling. Here's how:

Tempering Egg Yolks:

1. Warm the base: Start by warming the base of your recipe, whether it's a custard, sauce, or soup. This base could be milk, cream, or even a broth. Warm it gently over low heat.

2. Whisk the yolks: In a separate bowl, whisk together the egg yolks. This will help distribute the heat evenly and prevent clumping.

3. Gradually add the warm liquid: Slowly drizzle a small amount of the warm base into the whisked yolks while constantly whisking. The constant whisking helps to distribute the heat and prevent the yolks from curdling.

4. Transfer the mixture: Once all the warm base has been incorporated, transfer the tempered yolks to the main pot of your recipe.

Why Temper?

* Prevents curdling: Adding cold egg yolks directly to hot liquids can cause them to cook too quickly and form lumps. Tempering gently introduces heat, allowing the yolks to thicken without becoming scrambled.

* Creates a smooth texture: Tempering helps to create a smooth and velvety texture in custards, sauces, and other recipes.

Remember: The key is to introduce the heat slowly and gradually. If you add the hot liquid too quickly, the yolks will curdle.

Let me know if you'd like a specific recipe where tempering is used!