Why can't you put the eggs in first while everything is cold? I've been making lemon/key lime custard for pies for about 5 or so years. I did start with doing the tempering. But I've started just adding the egg yolks in at the start, and it has given me a better result, I think. I start with mixing the egg yoks into my sugar and corn starch mixture (salt if no salted butter). And then I add the juice and water and lastly the butter. This is before I even add heat. Turn it on about a medium, let the butter slowly melt. After a bit, it thickens up and is very smooth. I've never had trouble with tempering before, but at the same time my dad has told me it's a waste of time and just add the eggs in at the start. So I did. And as I said, I think it came out better.

@flowergal5354

4 ай бұрын

I tried doing it this way multiple times and EVERY time my eggs curdled. Maybe you’re doing something different? This method seems to be fool proof lol

Does tempering still cook the egg enough that you are not consuming raw egg?

@christinaspencer1855

Ай бұрын

Temperature to kill salmonella: 150°F Boiling temp at sea level: 212°F Boiling temp at 6000 ft above sea level: 208°F You just want it to be hot enough to kill bacteria so you are doing your best to keep the temperature above 150°F when you add the hot liquids to the eggs. Eventually, when everything is added back to the hot liquids (cream, or soup, depending on your recipe) then any bacteria should have been killed off.

@BornAgainCarnivore

Ай бұрын

@@christinaspencer1855 I temper an egg into my hot cup of coffee.