April 9th, 2012 by Erin Gennow
Tempering Eggs for Souffle

Tempering Eggs for Souffle

Wednesday Word

Temper- (verb; cooking technique/step)

One of Merriam-Webster’s definitions of temper is to “dilute, qualify, or soften by the addition or influence of something else”

In cooking you will often hear or read of tempering eggs. This is a necessary step to take before adding raw eggs to a hot liquid. Whisk the egg/s to combine the yolks with the whites. Before adding the eggs to hot liquid whisk in a bit of the hot liquid to the eggs. Then, constantly and quickly whisk the hot liquid as you slowly add the tempered eggs into the hot liquid.

Tempering the eggs by whisking in a bit of hot liquid helps to increase the temperature of the eggs slowly, so they won’t scramble. Also, slowly streaming the eggs while vigorously whisking the hot liquid helps to keep the eggs for scrambling.

This technique is used in baking when adding melted butter to eggs. It’s used when making souffl├ęs and adding the yolks into the b├ęchamel sauce. Another example is making pasta carbonara. I temper the eggs with a bit of hot pasta water before adding it to the pasta.


Merriam-Webster – http://www.merriam-webster.com/dictionary/temper

A year ago on The Daily Morsel


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