At what temperature do eggs typically coagulate?

• A. 100°F
• B. 115°F
• C. 126°F
• D. 140°F

Answer: (C)

Eggs typically coagulate at around 126°F. This temperature is significant because it is when the proteins in the egg whites and yolks begin to denature and solidify, transitioning from a liquid to a more solid form. Understanding the coagulation temperature is crucial for a variety of cooking methods, especially in baking and pastry arts, where achieving the right texture and consistency in custards, sauces, and other dishes is essential.

At temperatures below 126°F, the eggs will remain liquid, which is why careful control of cooking temperatures is vital in recipes that rely on eggs for structure and thickness. Mastering this temperature will enable bakers and pastry chefs to create smooth and perfectly set egg-based dishes.