I realized that I started to use some terms in my posts.\u00a0 I’ll make sure to make additional entries when I use some funky food terms.<\/p>\n
This is the way I temper eggs:<\/p>\n
Method<\/strong> <\/p>\n","protected":false},"excerpt":{"rendered":" I realized that I started to use some terms in my posts.\u00a0 I’ll make sure to make additional entries when I use some funky food terms. This is the way I temper eggs: Method Whisk the eggs until scrambled.\u00a0 Add a little of the hot stock\/sauce to the eggs and whisk.\u00a0 When I say a […]<\/p>\n","protected":false},"author":1,"featured_media":822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,8],"tags":[108],"class_list":{"0":"post-94","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-tools","9":"tag-recipe"},"yoast_head":"\n
\nWhisk the eggs until scrambled.\u00a0 Add a little of the hot stock\/sauce to the eggs and whisk.\u00a0 When I say a little, I start with a quarter cup.\u00a0 The idea here is not to cook the eggs or even make them curdle.\u00a0 Ok, going back, add another quarter cup and whisk.\u00a0 Do this until the mixture is slightly warmer than your stock\/sauce.\u00a0 Then pour the whole thing into the stock\/sauce.<\/p>\n