I realized that I started to use some terms in my posts. I’ll make sure to make additional entries when I use some funky food terms.
This is the way I temper eggs:
Whisk the eggs until scrambled. Add a little of the hot stock/sauce to the eggs and whisk. When I say a little, I start with a quarter cup. The idea here is not to cook the eggs or even make them curdle. Ok, going back, add another quarter cup and whisk. Do this until the mixture is slightly warmer than your stock/sauce. Then pour the whole thing into the stock/sauce.