Tempering an egg is the process of slowly adding a hot liquid to it while whisking, to keep it from breaking apart. It's the first step in making creme brulee and other cream desserts. Fun fun!<br/><br/><div class="quoteheader"><div class="topslice_quote">Quote</div></div><blockquote class="bbc_standard_quote">An emulsion (emulsification is the verb for how you make an emulsion, at least in chem) is a mixture of usually liquid fat and something watery. The technical definition is two things that normally would not mix, mixed. (E.g. butter and water-based broth) I'm not sure what you mean by why doesn't it break, though. &gt;.&gt;<br/></blockquote><div class="quotefooter"><div class="botslice_quote"></div></div><br/>Some of the emulsions I've seen hold up, like certain salad dressings, hollandaise, etc. As far as I understand, the process involves whipping in air on a microscopic level (I could be totally wrong). I'm curious what makes it stay together once formed on the ones that do hold, and why the ones that separate back into a suspension don't.<br/><br/><br/>Sorry Faith, my bad on that front. Anyway, my offer still stands. If anyone needs more time before the game starts, feel free to let me know.