Sugar does not necessarily cook an egg, it just takes away the potential salmonella from the egg. Here's a simplified explanation of how this works: Eggs contain proteins and enzymes, some of which can be dangerous when the eggs are undercooked or not cooked at all. Enzymes that are functional have sites called "active sites". However, when a change occurs, the enzymes become denatured (they can't function anymore). Some examples of these changes are heat (this is why a cooked egg is perfectly fine to eat), the adding of an extremely acidic or basic solution to the mixture, and in this case, sugar. When the sugar is mixed with the egg, it will denature the enzymes and therefore destroy the potential dangers of raw eggs - the eggs are not cooked, but they are fine to eat.
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