What happens if you skip the tempering step when incorporating eggs into a hot mixture?

When incorporating eggs into a hot mixture, skipping the tempering step can lead to the eggs curdling. Tempering is a technique used to gradually raise the temperature of the eggs before mixing them with the hot ingredients. By slowly introducing a small amount of the hot mixture into the beaten eggs, you can prevent the proteins in the eggs from coagulating too quickly. If this step is omitted, the quick exposure to high heat can cause the eggs to cook rapidly in an undesirable way, resulting in a lumpy and curdled texture. This outcome can adversely affect the consistency and overall quality of the final dish, which is why tempering is an essential step when working with eggs in hot mixtures.