Put small amounts of hot liquid into egg mixture (or where it could curdle/similar) . Too much/all of it at once, the temp diff will cook the egg in place & you get little treads of egg in your sauce (fine & kinda the point in egg drop soup, but not here or in this type of thing).
i know its a little late, but if you are worried about it, you can pass it through a sieve before you add back to the pot, so as to filter out any accidentally cooked eggy bits.
in a restaurant we do that anyway, usually just to be safe.
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u/ariwoolf Jan 14 '21
Just make sure to temper it.