Tempering Eggs Is Easier Than You Think (If You Use A Double Boiler) - Chowhound

IB'Captuers/Shutterstock Tempering eggs isn't for the faint of heart, or at least that's what most of us believe. Pouring a raw egg mixture into a hot liquid is a high-risk, high-reward situation with no middle ground. Either you get a silky smooth texture that makes a winning custard or hollandaise, or a lumpy, unevenly cooked mess that's then best turned into scrambled eggs. If the latter occurs, remember there…