Q: Use 1 egg yolk for every 1 cup (240 mL) of liquid you need to thicken. Whisk the yolks until they are loosened. If you are using a whole egg, separate the whites from the yolk before whisking. This will temper the eggs and increase their temperature. The hot water will heat the eggs without making them too hot and causing them to cook. Your sauce should be hot when you add in the eggs. Whisk the sauce continuously while it simmers. Make sure to scrape the sides and bottom of the pan as you stir. This will ensure that the sauce doesn’t stick to the pan or burn. Do not let the sauce boil for too long. Once it reaches its boiling point, 1 minute will be plenty of time for the sauce to thicken.  Since you are using raw eggs, you much check the temperature of your sauce to eliminate the possibility of bacteria. The sauce must be at least 160 °F (71 °C) before it is safe to serve.
A: Whisk the egg yolks in a pan over low heat. Add 2 US tbsp (30 mL) of hot water to the egg yolks. Whisk the eggs into your sauce and simmer over medium heat. Allow the sauce to boil for 1 minute.

Q: If you grow Rose of Sharon from seeds you harvest yourself, you may find that the newly grown plant doesn't look exactly like its parent plant. Gardeners say the plants ‘don’t come true’ when this occurs. If you want to try growing from seed (regardless of what the new plant will look like), you should try looking underneath the existing plant first, as your Rose of Sharon may have self-seeded.  See if there are any seedlings waiting for you that you can dig up and replant elsewhere. This will save you the effort of growing the plant from scratch. When you do this, you might like to hoe or pull out the other seedlings so that your garden isn’t overrun with Rose of Sharon! If you prefer to plant your own Rose of Sharon seeds, wait until the pods are brown and mature before harvesting them.  Some gardeners plant the seeds outdoors in the fall and let them get going over the winter. Other gardeners will start the seeds off indoors about a month before they expect the last frost. Regardless of whether you are planting the seeds indoors or outdoors, you should sow your seeds in a seeds compost. Moisten the compost, lay the seeds on top and cover with about a quarter inch of dry compost. Spray with water. If you start the seeds indoors, make sure to place them somewhere light but out of direct sunlight, such as an indoor window ledge that doesn't get direct sun. For both indoor and outdoor seeds, keep the compost moist until the seeds germinate in about 2 to 3 weeks.
A: Be aware that plants grown from seed may not look like the parent plant. Look underneath your existing plant for any seedlings. Wait until the pods turn brown before harvesting them for seeds. Sow your seeds in a seed compost. Keep the planted seeds moist and in a bright location.

Q: Doing so places your cursor in the cell. Type =STDEV( ) into the cell. You can press the left arrow key once to do this, or you can click in between the two parentheses in the text box at the top of the document. You can input a range of data cells by typing the name of the first cell in the list of data, typing a colon, and typing in the last cell name in the column. For example, if your list of numbers goes from cell A1 through cell A11, you would type in A1:A11 in between the parentheses.  Your completed formula should look something like this: =STDEV(A1:A11)  If you want to calculate the standard deviation of a few numbers (not a whole range), you can type each number's cell name between the parentheses and separate the names with commas. For example, to find the standard deviation of A1, A3, and A10, you would type in =STDEV(A1,A3,A10). Doing so will run your formula, causing the standard deviation value for your selected values to display in your currently selected cell.
A: Click an empty cell. Enter the "standard deviation" formula. Place your cursor in between the parentheses. Add your data range. Press ↵ Enter.

Q: When the sauce has finished boiling, remove the pan from the stove. Stir in 1 teaspoon (6 g) of sea salt until it’s well combined and the sauce is smooth once again.  Fleur de sel has a very delicate texture so it easily melts into the sauce, but any fine sea salt will work for the recipe. Make sure to mix in the salt when the sauce is still hot so it completely dissolves into the mixture. Once you’ve mixed the salt into the caramel sauce, leave it in the pan and set aside. Let the sauce cool for approximately 15 minutes before transferring it from the pan. If you plan to use the sauce right away, serve it while it’s still warm so it isn’t too thick to pour. When the sauce has cooled sufficiently, carefully pour it into a glass jar for storage. You can store the sauce in the refrigerator for up to two weeks. If you are refrigerating your sauce, be sure to warm it up before serving or incorporating it into another dish. You can heat it in the microwave on high in 5 second intervals until it’s thin enough to pour.
A:
Remove the pan from the heat and mix in the salt. Allow the sauce to cool. Pour the sauce into a glass jar for storage.