There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water.
I was watching The Try Guys and on this pie episode the guest chef explains the various pitfalls of making a pecan pie. She goes on to say how letting eggs and sugar sit together too long will cause the eggs to cook the yolk and possibly ruin the dish. I've never heard of eggs being "cooked" from sugar so I did a brief overview.
Overall, I'm curious if this has any real validity or if it's just a misconception.