It's not that hot. I think eggs pasteurize at about 135 degrees Fahrenheit. So pretty much anything after that will be good eating. There's a chart in the Lucky Peach magazine(highly highly HIGHLY recommended if your into food). Depending on what temp the whites are silky smooth while the yolk is thick and creamy.
Whenever your dish comes out exactly the way you want it to. Makes me go damn I'm good, wow.
I think I may have forgotten to mention that the egg thing I was talking about stays in the shell uncracked until ready to be eaten. Wow, I'm pretty forgetful.