What causes coagulation when eggs are cooked?

Coagulation in eggs when cooked is primarily caused by the denaturation of proteins. When eggs are heated, the proteins in the egg whites and yolks unfold and form new bonds, leading to a change in texture from liquid to solid. This process typically begins at temperatures around 140°F (60°C) and continues as the temperature rises, resulting in firm whites and yolks. The specific temperature and cooking method can affect the degree of coagulation and the final texture of the cooked egg.