At what temperature do eggs start to cook?

[RobsanX]

I'm making a pastry that calls for the batter to cook, cool a little, then beat eggs into it. How will I know if the batter is cool enough to not cook the eggs. Should I just wait until I can stick my finger into it?

[High Cheese]

As long as the batter isn't super hot you can just temper the eggs and return them to the batter.

[RobsanX]

Thanks, but this is more like a very soft sticky dough, than a runny batter. I don't think I can temper the eggs with it.

[Miniman]

That is way beyond my pastry making skills. I would probably go with the cool to touch.

What are you making?

[High Cheese]

I'd say to let it cool to 100 degrees or until you can tell by feel.

[Fisher's Mom]

This is the kind of thing that drives me insane, Robsan! What the hell does "cool a little" mean??? I really wish recipes were more specific. Anyway, FWIW, I would let it sit for about 15 minutes. That sounds like cooling a little to me.

[RobsanX]

Yeah, that sounds reasonable. I'm making Pets de Nonne (Nun's Farts).

[Fisher's Mom]

Well, there you go! I might actually be right about the 15 minutes, then. LOL

[ChowderMan]

if you can keep your finger in it, you're safe.

see: http://www.seriouseats.com/2009/10/t...iled-eggs.html

Now, here's what happens as an egg white cooks:

• From 30 -140 degrees: As it gets hot, its proteins, which resemble coiled up balls of yarn, slowly start to uncoil.
• At 140 degrees: Some of these uncoiled proteins—called ovotransferrin—begin to bond with each other, creating a matrix, and turning the egg white milky and jelly-like (like the innermost layers of egg white in the 3-minute egg above).
• At 155 degrees: The ovotransferrin has formed and opaque solid, though it is still quite soft and moist (see the white of the 5-minute egg).
• At 180 degrees: The main protein in egg whites—ovalbumen—will cross-link and solidify, giving you a totally firm egg white (see the whites of the 7 and 9 minute eggs). This is very similar to the gunk that seeps out of the surface of overcooked salmon.
• 180 degrees-plus: The hotter you get the egg, the tighter these proteins bond, and the firmer, drier, and rubbier the egg white becomes (the 11-15 minute eggs). Hydrogen Sulfide, or "rotten-egg" aromas, begin to develop. Ick.

[RobsanX]

Originally Posted by ChowderMan

if you can keep your finger in it, you're safe.

see: http://www.seriouseats.com/2009/10/t...iled-eggs.html

Now, here's what happens as an egg white cooks:

• From 30 -140 degrees: As it gets hot, its proteins, which resemble coiled up balls of yarn, slowly start to uncoil.
• At 140 degrees: Some of these uncoiled proteins—called ovotransferrin—begin to bond with each other, creating a matrix, and turning the egg white milky and jelly-like (like the innermost layers of egg white in the 3-minute egg above).
• At 155 degrees: The ovotransferrin has formed and opaque solid, though it is still quite soft and moist (see the white of the 5-minute egg).
• At 180 degrees: The main protein in egg whites—ovalbumen—will cross-link and solidify, giving you a totally firm egg white (see the whites of the 7 and 9 minute eggs). This is very similar to the gunk that seeps out of the surface of overcooked salmon.
• 180 degrees-plus: The hotter you get the egg, the tighter these proteins bond, and the firmer, drier, and rubbier the egg white becomes (the 11-15 minute eggs). Hydrogen Sulfide, or "rotten-egg" aromas, begin to develop. Ick.

That's eggsactly what I was looking for! Thanks!