How do I know a beaten egg has “set” while cooking stovetop rice pudding? The pudding is good, nice and creamy. My concern is feeding people uncooked egg as the time to stir in egg mixture is more a texture while stirring than a time to be sure the egg is cooked into the pudding.
How hot is the pudding?
At or near boiling the egg will be set by the time you can stir it in, certainly by the time you can serve it.
One egg in a couple of pints of piping hot (semi) liquid will be at temperature almost immediately.