What temperature is required for shell eggs intended for immediate service?

For shell eggs intended for immediate service, the correct cooking temperature is 145 degrees Fahrenheit. This temperature is critical to ensuring that the eggs are cooked sufficiently to eliminate the risk of foodborne illnesses commonly associated with eggs, such as salmonella. Cooking eggs to this temperature for a minimum of 15 seconds kills any harmful bacteria present while maintaining their quality and texture, which is particularly important in dishes served directly to consumers.

When cooking shell eggs, the time and temperature must work together to ensure safety. At 145 degrees, eggs achieve the requisite heat treatment without becoming overly tough or losing their desirable taste and consistency. This makes them suitable for immediate consumption in a variety of dishes, aligning with best practices in food safety.

Maintaining this temperature is particularly important in a culinary setting where eggs may be served sunny-side up, poached, or as part of an omelet, ensuring both safety and quality for patrons. The other temperature options are either too low or too high for shell eggs intended for immediate service, which could compromise food safety or texture.