Took me a while to do this step in cooking, so I’m sharing a few things with you that I’ve learned from my mistakes, to get me to this point of tempering eggs. So, what is tempering? In cooking, tempering is when you introduce a hot and cold liquid together, but you have to work quickly to introduce your hot liquid to your cold one, so that your end results are what you are looking for.
In this picture, I made the popular chicken soup, called Avgolemono Soup. Now, I’m going to sound like the dad on “My Big Fat Greek Wedding “, because I will break down the word, for those that don’t know the meaning. “Avgo”, means “egg”, and “lemono”, means “lemon”, there you go. Lol. 😀
If you try and fail, let me make you feel better; I’ve tried for over 20 years, so please don’t give up. 🙂
So, in this pot of soup, I made 2 quarts of soup (8 cups), and I used 3 eggs, that I beat with the juice of 2 1/2 medium seeded lemons (I like my soup lemony, so you can start with 2 lemons, if you prefer less lemony).
Choose a large enough container that will allow you to put your eggs, lemon juice, and give you enough room for at least 3 ladles of soup. I don’t want to waste time trying to position my liquid that I’m holding and working with, so I used a glass measuring cup with a handle. I beat the eggs with the lemon juice using a knife. Of course, be careful. Once your eggs have become one with the lemon juice, it’s time to temper your eggs. Will kind if look like the drink, egg nog.
Remove your soup from the heat. This is where I have messed up. IF YOU HAVE AN ELECTRIC STOVE, PLEASE DON’T LEAVE YOUR SOUP ON THE BURNER THAT YOU JUST COOKED IT ON. CAREFULLY, MOVE IT TO ANOTHER BURNER. I used to think that because I turned the heat off, that my burner was okay. Not so. Your soup will keep boiling, giving you an end result of scrambled egg soup. You want a smooth texture soup.
To your egg and lemon juice mixture, carefully ladle 1 scoop of soup, and quickly beat with a fork or knife. Do this same step twice more. Now, take your egg, lemon juice, and soup mixture, and add it to your pot of soup, and mix well. No cooking it, after this step. The heat from the soup will cook your eggs. 🙂 If you succeeded at this, congratulations, if your soup came out looking a little scrambled, it’s ok. Still edible. Maybe use an emulsion blender to cream up your whole soup. I try to save my mistakes, make something else with them, and try again. 🙂 Good luck! Please send me your pics. 🙂 Thank you for reading, and I hope this helps you succeed in your goal of using this technique. 🙂