Coagulation

One factor common to all egg cookery is coagulation. Whether it is a yolk binding a Hollandaise sauce or the perfect texture of an expertly scrambled egg, the degree of coagulation defines how well an egg preparation has been executed. On a chemical level, coagulation occurs when the free-flowing proteins in raw eggs link together when subjected to heat. The linking together of proteins results in thickening and setting. Following is a list of approximate egg coagulation temperatures:

Egg white: 140° to 149°F (60° to 65°C)