What is thickening and setting in egg?

Thickening and setting in eggs refer to the processes where heat causes the proteins in eggs to coagulate, resulting in a change from a liquid to a firmer texture. This transformation occurs when eggs are cooked, either alone or as part of a mixture, leading to thickened sauces, custards, or baked goods. The temperature and cooking method significantly influence the final consistency, as overcooking can lead to curdling or a grainy texture. Properly controlling these factors ensures a smooth, stable result in various dishes.