Hey, I have a question to ask you!
At what temperature is egg considered "cooked"? I made some rice pudding that just turned out delicious, but it was starting to get a bit curdled when I removed it from the heat. I coulda removed it earlier, but don't know when it's actually "cooked".
Here's my recipe...just something I threw together...
1 C milk
1/2 C sugar
2 eggs, well beaten
A bunch of cooked rice, maybe 2 cups? (I just used what I had left over)
1/2 cup raisins
Stir all together in a saucepan over medium heat until it thickens.
I don't know the temp, but if it's OK to eat an egg that has only been boiling for one minute, I'd guess any amount of cooking beyond that time would be sufficient. On med. heat until thickened it likely more than enough.