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There are times when you add hot eggs to a liquid and they will come out
like cooked scrambled eggs. This fine if it is the effect you are going
for, as in the case of Chinese Egg Drop Soup. There are other cases, however,
when you will want the eggs to add a richness without the "scrambled eggs"
consistency. You will first need to temper the eggs in order to achieve
this result.
Beat eggs well, then mix them with a small amount of stock or sauce
that has been slightly cooled, mixing quickly until completely blended.
Then blend this entire mixture back into the stock pot or larger mixture.
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