Tempering eggs simply means that you slowly warm the temperature of the beaten eggs with the hot liquid that you are adding them to. This helps prevent lumpy pieces of scrambled eggs ending up in your smooth and creamy puddings and custards. Start by adding several tablespoons of the hot pudding or custard mixture to the egg yolks in a small bowl. Whisk in quickly and thoroughly. Repeat this step at least two more times or until the eggs are thoroughly warmed. Then slowly whisk the egg mixture into the pudding or custard in the pot.
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