What is the required internal cooking temperature for eggs?

The required internal cooking temperature for eggs is 160°F (71°C) to ensure that they are safe to eat. This temperature is critical because it effectively destroys harmful bacteria, such as Salmonella, which can be present in eggs. Cooking eggs to this temperature helps to eliminate the risk of foodborne illness.

The importance of reaching this specific temperature lies in the protein structure of eggs. At 160°F, both the whites and yolks coagulate, ensuring that the egg is fully cooked and any potential pathogens are eradicated. This guideline is in line with food safety standards set by health authorities to protect consumers.

Reaching lower temperatures could lead to undercooked eggs, leaving them susceptible to bacterial growth and foodborne pathogens. Thus, cooking to at least 160°F is essential for food safety.