In French cooking, there are many terms representing many cooking skills and concepts. Today, I will introduce a term-ribbon stage. (Image from lawsofbaking)

Ribbon means silk, and the ribbon stage refers to the silky state of eggs and sugar after heating and stirring for about five minutes. In the process of waterproof heating, be sure to keep stirring, otherwise the eggs will become scrambled eggs. The final mixture should be light yellow and tend to be white. Many sauces and desserts are made in ribbon stage, and insufficient or excessive stirring will make the final dishes unsatisfactory. Therefore, everyone must have a full understanding of every step on the menu in order to completely restore the dishes.

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