In preparing sauces that contain eggs, it is critical to add a small amount of sauce to the egg in a separate dish. Do this several times to equilibrate the egg temperature, so that the egg does not curdle when added to the hot starch mixture.

Question

Quizplus · Accepted Answer

This technique is called tempering, and it gradually increases the temperature of the eggs, preventing them from curdling when they are added to the hot sauce.

In Preparing Sauces That Contain Eggs, It Is Critical to Add