Sugar doesn’t actually “cook” eggs the same way heat does but rather changes the chemical structure of the protein in the eggs. When eggs (especially yolks) and sugar sit too long without being mixed, the water in the yolks is absorbed by the sugar and you end up with a hard, clumpy mess. Yolks and sugar are frequently used as the base for custards particularly in ice cream. So once you add sugar to eggs be sure to mixright away for a smooth and creamy result.
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