6 Jan 2016
Tempering EggsSubmitted by susan
Adding eggs to hot soup can add a silky, smooth texture - or not, if you don't temper the eggs first; they tend to scramble, creating lumps. Instead, whisk the eggs in a small bowl and slowly whisk in about a quarter-cup of the hot mixture you'll be adding the eggs to. The process will heat them up slowly, and they won't scramble.
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