Tempering
Hot liquid is stirred into eggs slowly, so they thicken instead of scrambling.
What to do
- Whisk the yolks in a bowl.
- Pour the hot milk in a thin stream, whisking the whole time.
- Return it to the pot and heat until it coats a spoon. Do not let it boil.
A common slip. Eggs straight into boiling milk, and the cream is full of scrambled curds.