Once fully set, remove from the moulds and fuse the egg halves together by dabbing a bit of the leftover chocolate mix on to the halves and holding together right away ** - the
cold temperature of the eggs mean the little smear of chocolate mix will harden very quickly so work fast to squish the halves together.
Once the milk is simmering, slowly pour a cup of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up
the temperature of the eggs).
Mix a small portion of the hot mixture with egg yolks (to bring up
the temperature of the eggs without scrambling them).
Here's the fix: To keep
the temperature of the egg white and yolk close, heat the eggs gradually.
Add the milk in 1 / 2 - cup increments to bring
the temperature of the eggs up gradually while whisking.
Slowly pour a cup of the warm half and half into the egg mixture, whisking while you pour (this will slowly bring up
the temperature of the eggs).
Once
the temperature of the eggs has been gradually raised, you can stir the eggs into the large bowl of pie filling without risk of cooking your eggs.
[2] During the formation of the embryo skeletons, oxygen from the egg fluids was transferred to the embryo bones, the isotopic abundance of which would depend on
the temperature of the egg.
The idea is to gradually increase
the temperature of eggs and yogurt and eggs don't split (I mean that eggs become on pieces if you suddenly put them on heat, that's why I add small portions gradually).
The temperature of the eggs determines the gender of sea turtles.