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Home Cooking 4

Tempering eggs to add to a sauce, pudding, etc.

missliss | Mar 12, 200702:44 PM

I have this little Achilles heel: I can't temper eggs. I'm no neophyte. I cook, bake, braise, saute, and so forth with not a little bit of competence, and yet.

And yet I can't seem to make a custard properly these days. Used to be able to....

And the other night when I made rotini and cheese, the sauce broke or split or whatever the technical term is. The roux was fine. I added the milk. No lumps. Fine as wine. Cooked it til it thickened. I beat the eggs in a bowl, I slowly ladled in a cuppa the white sauce, beat the (I thought) tempered eggs into the white sauce and !Splittsville! What oh what am I doing wrong? HELP!

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