Final answer:
Whole beaten eggs typically coagulate at approximately 160°F when the proteins within them, like albumin, are heat-denatured and form new bonds, resulting in the solidification of the egg.
Step-by-step explanation:
The temperature at which whole beaten eggs coagulate or cook is approximately 160°F (71°C). This coagulation occurs when the proteins in the egg, such as albumin, are denatured by heat. When these proteins are denatured, they lose their native structure and form new bonds with each other, resulting in the solidification of the egg. Cooking eggs at too high temperatures can cause them to become rubbery, as the proteins contract excessively and squeeze out moisture.