Temperature is just as tricky. Let the pasta and the rest of the water cool down about a minute. Some obviously bored physicists have experimentally found the “perfect” way (egg not denaturalizing, sauce homogenous) a couple of months ago and published a paper about it. The search engine of your choice might find it.
There is also a famous Italian chemist who deal with food (recipe [IT]).
I remember that egg doesn’t need to go above 65C, but now I don’t know if this paper also addresses what the minimum should be, I will have a look!).
I usually put the bowl with the egg briefly on top of the boiling water, just to warm it up a little bit.
Temperature is just as tricky. Let the pasta and the rest of the water cool down about a minute. Some obviously bored physicists have experimentally found the “perfect” way (egg not denaturalizing, sauce homogenous) a couple of months ago and published a paper about it. The search engine of your choice might find it.
There is also a famous Italian chemist who deal with food (recipe [IT]).
I remember that egg doesn’t need to go above 65C, but now I don’t know if this paper also addresses what the minimum should be, I will have a look!). I usually put the bowl with the egg briefly on top of the boiling water, just to warm it up a little bit.