Recipe help, it doesn’t temper the eggs, but I feel like I should?
Recipe help, it doesn’t temper the eggs, but I feel like I should?
by 100ProofPixel
9 Comments
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100ProofPixel
Should I temper eggs even though the recipe doesn’t call for it? Every other recipe has tempered
PineappleEncore
I never temper eggs. Just put the dairy, sugar and eggs into the pan and heat it all up together whilst whisking gently. Not had it scramble or cook yet.
cilucia
It doesn’t seem necessary in this recipe since they combine the yolks with sugar and then add cold milk and heat altogether while whisking.
Fol3y4Life
If you are worried about sweet scrambled eggs, you can always strain through a fine mesh sieve into another container after you cook it.
Probably worth straining anyway though as others said, if you mix it well and heat while whisking, you should be fine.
BigManLovesFood
My understanding is that tempering is usually not needed, and especially not needed when it’s just egg yolks. White are the ones that will give you protein strands if overcooked. And like others have said, a fine mesh strainer and/or an immersion blender should take care of any issues
YourUncleBenny69
Tiger tail? And you don’t need to temper the yolks like another user said. Just combine everything and heat gently.
honk_slayer
I usually use pasteurized eggs and is convenient to just drop the yolk
ee_72020
There is nothing that I hate more than ice cream recipes written in the US customary volumetric measurement units. Go metric or go home.
9 Comments
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Should I temper eggs even though the recipe doesn’t call for it? Every other recipe has tempered
I never temper eggs. Just put the dairy, sugar and eggs into the pan and heat it all up together whilst whisking gently. Not had it scramble or cook yet.
It doesn’t seem necessary in this recipe since they combine the yolks with sugar and then add cold milk and heat altogether while whisking.
If you are worried about sweet scrambled eggs, you can always strain through a fine mesh sieve into another container after you cook it.
Probably worth straining anyway though as others said, if you mix it well and heat while whisking, you should be fine.
My understanding is that tempering is usually not needed, and especially not needed when it’s just egg yolks. White are the ones that will give you protein strands if overcooked. And like others have said, a fine mesh strainer and/or an immersion blender should take care of any issues
Tiger tail? And you don’t need to temper the yolks like another user said. Just combine everything and heat gently.
I usually use pasteurized eggs and is convenient to just drop the yolk
There is nothing that I hate more than ice cream recipes written in the US customary volumetric measurement units. Go metric or go home.