What is the recommended cooking temperature for eggs?

The recommended cooking temperature for eggs is 145°F, which is essential for ensuring that they are cooked safely and adequately. At this temperature, the proteins in the eggs begin to coagulate, which kills harmful bacteria like Salmonella that may be present. Cooking eggs to at least this temperature helps to ensure they are safe for consumption while still achieving a desirable texture.

Eggs should be cooked until both the whites and yolks are firm, indicating that they have reached this safe temperature. This practice is particularly important in order to prevent foodborne illnesses, as eggs can be a source of these bacteria when they are undercooked.

It is important to note that while some methods may require higher cooking temperatures, 145°F is the minimal safe temperature specifically recommended for whole eggs and dishes containing eggs.