Safely Temper Eggs With a Turkey Buster

Tempering eggs is not easy. Even after I’ve done this hundreds of times, I’m still revisiting recipes that call for me to slowly drizzle boiling liquid from a heavy pot with my non-dominant hand while whisking with my other hand. It’s dirty, it’s hot, it’s frustrating. Luckily, you can make tempering a lot easier (and safer) with turkey tincture.

Tempering, the process by which you bring tender eggs to a higher temperature, is done to prevent the egg whites from coagulating into visible bundles after reaching 145°F, the temperature at which the eggs are cooked. All this is done in order to make a rich, thick and silky liquid. It involves constantly pouring a near-boiling liquid into a bowl of eggs while you whisk them. Puddings, curds, kayai jam , custard, Bavarian mousses, and even some soups are thickened with tempered eggs. The constant movement and thin drop of hot liquid prevents any part of the egg from being boiled into lumps while the overall temperature slowly rises to 145°F and above. The result is a homogeneous product without lumps.

I don’t know when was the last time you tried to gently pour a three-pound pot of boiling milk with your weak hand, but honestly, it can be a big mess. You can easily skip a bowl, splash hot liquid, or just forget how to get your hands to do different things at the same time. After all the pain and tears, if you don’t beat fast enough, there may be egg pieces left in the pudding. Some people will use a bucket to make things easier, but it can be awkward to scoop and aim using the long handle of a bucket.

However, turkey grease is the perfect tempering tool. It is made of heat-resistant materials, as its normal function is to suck up juice from a roaster heated to 300 degrees. The shape of the tube allows for much less spillage compared to a bucket (especially if you take one of the non-drip washcloths ). A small hole at the end of the nozzle allows access to the liquid all the way to the bottom of the pan, ensuring you don’t miss the bowl of eggs on the other side of the carrier. The best part, besides the fact that you won’t burn yourself with milk, is that squeezing the end of the ball is significantly easier than tilting a pot or ladle.

So, let’s start making the custard. Make another batch of chocolate pudding this week. Pull this Thanksgiving turkey lube out of your Thanksgiving drawer and make sure you can use it throughout the year. You no longer have to beat yourself up to face the messy business of egg tempering.