At what temperature do egg whites spread too rapidly when cooked?

When considering the cooking of egg whites, it's important to understand that they contain proteins which behave differently at varying temperatures. Cooking egg whites at a temperature that is too low does not allow the proteins to coagulate effectively, leading to a situation where the egg whites spread too rapidly rather than firming up.

At higher temperatures, egg whites can cook more quickly and will begin to solidify, but if they are heated too rapidly, it can lead to unwanted textures such as becoming rubbery or tough. Cooking them at a moderate temperature allows for a more controlled firming process, creating the desired fluffy or stable texture often sought in recipes.

Room temperature doesn't directly affect the cooking process in a way that would lead to rapid spreading, but moderate and high temperatures are more conducive to achieving the right texture when whipping egg whites for meringue or soufflés. Therefore, the notion that too low of a temperature leads to rapid spreading aligns with the principles of protein coagulation in cooking.