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what is...
I was reading a recipe where it said to temper the egg, what does that mean?
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Temper actually has two meanings. The first is a process of heating and cooling chocolate to form stable crystals. These crystals then assure that the chocolate will be firm at room temperature. The second meaning is to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.
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Temper can refer to moderating the density of one half of a soufflé's ingredients. The fundamentals of any soufflé are two mixtures, a light fluffy one of beaten egg whites, that provides lift, and a second heavier mixture, that provides the body and the flavor. If you were just to stir the heavier mixture straight into the beaten egg white, you might deflate a good deal of the egg white that you just labored to beat. What you do instead is Temper the heavier mixture -- moderate its weight -- by stirring into it a few spoonfuls of the beaten egg white, and then folding the two together.
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