Tempering Eggs: Why, When, and How to Do It

Tempering Eggs: Why, When, and How to Do It

[Photographs: Vicky Wasik. Video: Serious Eats Video] Silky custards and ice creams wouldn’t be the same without the thickening power of eggs. Eggs have the unique ability to set milk and cream into a freestanding flan, a pourable crème anglaise, and many things in between. They’re not limited to pairing with dairy, either: Eggs are […]

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