Coagulation
Eggs coagulate at the following temperatures:
Whole eggs, beaten, about 156ºF (69ºC).
Whites 140º–149ºF (60º–65ºC).
Yolks 144º–158ºF (62º–70ºC).
Custard (whole eggs plus liquid) 175º–185ºF (79º–85ºC).
When eggs are mixed with a liquid, they become firm at a higher temperature.