Quote:
Originally Posted by pbnritz  ...when added, the eggs sort of curdle and thicken. Then, the texture of the sauce is ruined - it is almost as if it is infused with scrambled eggs.
I have tried beating the eggs, low heat, and thoroughly stirring, but the problem persists.
Any suggestions? |
Learn to temper your eggs... add 1 tbsp of hot sauce to your cold beaten eggs and whisk immediately. Add 1 tbsp more, whisk. Repeat 2 more times. The eggs will warm without curdling. This way you relaxe the proteins of the eggs by heating them slowly so that they won't seize (curdle) in the hot sauce.
Try making your sauce without the eggs. Beat your eggs separately set aside. Cook your pasta, drain, shake a little then add back to the empty still warm pot. Temper the eggs first then add them to the sauce and pasta. Start tossing the pasta and sauce. You will notice that the sauce will thicken after 1 to 2 min. (if it gets to thick add milk or cream to thin). The warmth of the pasta and sauce is enough to cook the egg and thicken the sauce.
For me it comes out perfect every time.
Luc H.