Originally Posted by Onebyone

I temper by adding hot mixture to the beaten egg a little at a time then add it to all the hot mixture. I learned how to temper eggs by watching my grandmother cook and in my home ec class in high school. In a gourmet cooking class it was one of the first things we learned. I won a whisk for knowing. Every class a student got a cooking utensil for the best of the day. I won again for knowing about ghee and how to make it. I didn't know it was called ghee. I knew it as preserved butter. I lived next to a Mennonite lady in CA for a few years. She taught me a lot about food and how to stock my pantry.