Shelf · Sauces & emulsions · Low heat
Tempering eggs
Warming beaten eggs gradually by whisking hot liquid into them a little at a time before they join the pot.
- The temperature band
- The liquid · 65 to 80 °C
Why it works
A slow temperature ramp lets egg proteins thicken the custard evenly instead of seizing into curds the instant they hit the heat.
The tell
The mixture thickens silkily and coats the whisk with no flecks.
- Runs off
- Holds a lane
- Curdled
How it fails
Dumped in at once, the eggs scramble — strain out small curds immediately; a fully scrambled custard cannot be rescued.
Open the card in Rikaido
In the app, the card opens on the recipe step that names it, with the tell drawn.
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