What is the recommended minimum internal cooking temperature for eggs?

The recommended minimum internal cooking temperature for eggs is 160°F (71°C). Cooking eggs to this temperature ensures that any harmful bacteria, such as Salmonella, are effectively destroyed. At 160°F, the proteins in the eggs coagulate, which not only results in safe consumption but also provides a desirable texture.

Cooking eggs to this temperature is particularly important in food service environments where food safety is crucial, as raw or undercooked eggs can pose significant health risks. By adhering to this temperature guideline, food handlers can minimize the risk of foodborne illness and ensure that the eggs are safe to eat.