Shell eggs intended for immediate service should be cooked to what temperature?

Cooking shell eggs intended for immediate service to a temperature of 145°F (63°C) for at least 15 seconds ensures that any harmful bacteria, such as Salmonella, are effectively killed. This specific temperature and time combination is recommended by food safety guidelines to achieve a safe product without compromising too much on texture and quality.

Dropping below 145°F can result in an increased risk of foodborne illness as harmful pathogens may not be eliminated. Cooking at higher temperatures or for longer durations can be suitable for different egg dishes or when preparing eggs that will be held for service. However, for eggs served right away, this guideline balances safety and palatability well, making it the ideal choice for immediate consumption.