The process of slowly adding a warm liquid to eggs or other foods to raise the temperature of the mixture without allowing the eggs or other foods to curdle is known as:

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Tempering is the process of slowly adding a warm or hot liquid to eggs or another food to raise the temperature slowly as to avoid the eggs or other food from curdling. This process is essential when making pastry creme and creme anglaise.

The Process of Slowly Adding a Warm Liquid to Eggs