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Making an Egg-Based Sauce
When making a sauce in which you add eggs to a hot liquid, special care must be taken to prevent the sauce from curdling. Slowly whisk a small amount of the hot liquid into the beaten eggs, then gradually whisk the warmed egg mixture back into the remaining hot liquid. This process, known as tempering, ensures a perfectly smooth sauce.
Substituting Eggs
For best results, use large eggs in ATCO Blue Flame Kitchen recipes. Substitutions may result in changes to the final product. If substituting, use 1/4 cup (50 mL) pasteurized liquid egg product for one large egg.