The Science Behind Tempering Eggs - Chowhound

Tatiana Foxy/Getty Images To achieve the creamy, smooth texture found in a classic foolproof crème brûlée, a savory bowl of chawanmushi (Japanese egg custard), or a custard-filled Boston cream donut, professional chefs and seasoned home cooks harness the incredible binding power of eggs through a process called tempering. For the novice, it can be an intimidating and often unexplained technique — one that can…