So, to sum it up: 144°F is the starting line, 160°F is the sweet spot, and 170°F is the finish line for rubber. Keep it low, keep it gentle, and your eggs will reward you with creamy, golden joy instead of a chewy disappointment.
And if you screw up? Just call it a “rustic scramble” and add cheese. Cheese fixes everything. Trust me, your grandma didn’t have a thermometer either—she just had good instincts and a little bit of butter. You’ve got this.
