Do you know: What tempering is?

There are actually two different types of tempering one for eggs and one for chocolate. 


To temper chocolate means that you head and cool it so it forms stable chocolate crystals. The crystals guarantee that your chocolate will be solid at room temperature. Since tempering chocolate is a little bit trickier, heres a cool little  video at Chow.com


When you temper egg yolks you gently heat the yolks before adding them to a hot sauce. To do this you just add a bit of the sauce (1/2 a cup or so) to your egg yolks while beating well before you add the yolks to the sauce. This prevents the yolks from curdling.