The eggs in a custard become completely cooked or coagulated at _____.
A) 185°F (85°C)
B) 212°F (100°C)
C) 325°F (165°C)
D) none of the above

Name: The eggs in a custard become completely cooked or coagulated at _____. A) 185°F (85°C) B) 212°F (100°C) C) 325°F (165°C) D) none of the above
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Question

Quizplus · Accepted Answer

Eggs in a custard become completely cooked or coagulated at 185°F (85°C). This temperature allows the proteins in the eggs to set without boiling the mixture, which can cause curdling.

The Eggs in a Custard Become Completely Cooked or Coagulated