When raw eggs are added into a hot liquid, use "tempering" to help ensure that the end result will have a silky, smooth texture.
When egg yolks are added into a hot mixture, to help ensure that they do not suddenly cook or scramble, a technique called tampering is used. With a ladle, gradually add about 1 cup of the hot mixture into egg yolks, mixture constantly. Then, add egg yolk mixture to mixture in pan and continue cooking according to the recipe. For safety, the egg mixture should reach a temperature of 160 degrees for at least 3 seconds.