SC - Bukkenade and those darn eggs

[Adler, Chris]

"& alyth wy(th) eyryn"
"Tak (y)olkys of eggys & mak hem (th)ykke"
Oh, drat. The "thicken with egg yolk" technique. I confess, I cannot get 
this to work. I end up with broth enlivened with strands of scrambled 
egg: rather like that soup you get in Chinese restaurants, and 
presumably not what was intended. Another reason not to try this one 
until I've improved my technique on cheaper ingredients. 

Good gentle,
	One method which generally works is to beat the eggs in a separate
bowl, add a few ladlefuls, SLOWLY, of the hot liquid from whatever you're
cooking, and gently beat them together. When they're smoothly intermixed,
slowly add this back into your dish on the stove. Preferably, add it to the
dish OFF the stove, then put it back on the burner if you're really worried
about getting scrambled egg threads. 

This technique is called "tempering" in modern cooking terms and prevents
"shocking" the eggs into becoming scrambled eggs when added to the hot dish.
I don't know if tempering was used during our period of study.

Hope that helps?

Katja