Your eggs should be underdone when they go in, here are the numbers

Following on from a few threads where this came up. Being precise about it because the usual advice is just cook them less, which is not actionable. Scrambled eggs finish setting at around 70C. For a burrito that will be eaten immediately, take them off at 62 to 63. For anything being wrapped and held, 58 to 60, because the residual heat inside the wrap will carry them another five degrees on its own. For anything going in the freezer, 58 and not a degree more. They will be reheated to well past setting point and there is no recovering from an egg that was already firm going in. A probe thermometer costs less than a bad batch of twelve.