Introduction:
Eggs can be fussy.
Most recipes don’t actually require tempering in this way. However, if you want or need to do so, here’s how you can.
It’s not too hard when you know how. Hopefully this can help you make less mistakes than I did in learning this.
The Recipe Discussion:
Why I’ve done it this way.
This method is being done using the good old stovetop/hob method.
I’ve done this with egg yolk, whole egg and egg whites successfully. But it did take a little practice.
Some ingredients I’ve used.
Eggs – I use organic, because where I live these are the highest welfare type.
Milk – Whole Organic. I have used semi-skimmed in a pinch, and I have also used semi skimmed with fortified whole milk powder to whole it up a little. All work okay. I have not used just powdered milk.
Method Notes.
Many recipes don’t actually require tempering completely traditionally, this is the stovetop method I’ll often use. For custards, ice-creams and similar applications, you’re often fine using an immersion blender and removing much of the faff in my opinion. Blender Method available here.
Storage Discussion:
If you’re using this promptly, you may want to move onto the next section.
If you’re needing to store this for some time then there are some basic things that’ll help.
Use sterilised storage containers/jars to hold the mix once completed. Minimise bacteria from the start.
As soon as it’s cooled, cover it with a piece of baking paper on the surface to help prevent crusting, seal it over with a lid, clingfilm or wrap of choice and move it to the fridge until you’re almost ready to use it.
PrintMethod: Tempering Eggs (Stovetop)
How to temper eggs in milk type liquids on the stovetop.
You can adjust the quantities of eggs to liquid as needed for whatever recipe you’re using. Given this recipe is a method only, please refer your recipe page for actual volumes needed.
Ingredients
Equipment
- Pan (that takes the required liquid and egg volume with some comfort)
- 2 Smaller bowl for eggs
- Larger bowl for combining
- Whisk
- Sieve
- Silicone spatula (one big enough to use in the bowl as a scraper and in the pan as required)
- Food thermometer.
- Dishcloth/kitchen cloth.
Ingredients
- Eggs
- Milk or alternative milk replacement
- Vanilla or extract of choice (optional)
Instructions
- Get a small bowl.
- Crack the eggs and discard shells as appropriate.
- if not using the whole egg, carefully separate at this stage.
- Whisk well until smooth, sieve the eggs intended for use into the other small bowl to remove any lumps.
- Wash the sieve after (or grab a new one if you have multiple).
- Grab the pan.
- Add the milk or liquid desired to the pan.
- Gently heat the milk.
- While the milk is heating, put your eggs into the larger bowl.
- Stable it on a dishcloth/tea-towel/kitchen linen.
- Once milk reaches 70c turn off the heat, and grab your whisk.
- While technically it can be very slightly cooler to temper, it starts to cool very quickly so I prefer to be at the hotter end of the scale.
- While whisking quickly, steadily pour hot milk in a thin stream into the eggs, whisking constantly and vigorously using the whole liquid heated.
- Cook and whisk further if your recipe requires it in the pan ensuring the custard does not burn on the pan base.
- I generally add the extract I am using at this point.
- Once thickened or heated as desired get a fine sieve (or as fine as you have) and a bowl big enough for your mixture.
- Sieve the mixture into the bowl to remove lumps and unwanted foam.
- If continuing recipe: Transfer back to pan and enjoy continuing on your main recipe (keep stirring making sure to avoid burning the bottom of the pan
- If storing: Cool using an ice-bath to quicken the process if you’re cooling it for storage.
- Once cool, move it to your storage container and cover the mix with a layer of baking paper and cling film, or your favourite wrapping method that covers the surface of the custard to stop it forming a crust/skin.
Notes
You don’t need to use the full recipe fluid if this is for another recipe, you can temper it with a good enough amount and add it to the rest to heat or cool.
Rinse your sieve quickly, it makes it a lot easier to clean afterwards.
Milk, cream and such dairies can usually be used interchangeably in the same way.
