Final answer:
When cooking eggs for immediate service, they should reach an internal minimum temperature of 63°C (145°F) to ensure safety by killing harmful bacteria such as Salmonella. Using a food thermometer is a practical way to check that the correct temperature has been achieved.
Step-by-step explanation:
Minimum Temperature for Cooking Eggs for Immediate Service
The safety of eggs depends on cooking them to an appropriate minimum temperature to prevent foodborne illness. Foods, including eggs, must reach temperatures high enough to kill harmful bacteria. When cooking eggs for immediate service, it is important to cook them until the yolk and white are firm, which usually occurs at temperatures of 63°C (145°F) and higher. This temperature ensures that any potential bacteria such as Salmonella are destroyed, making the eggs safe to eat.
Bearing in mind the risks associated with the rapid multiplication of bacteria between the temperatures of 4 and 60 degrees C (40 and 140 degrees F), eggs should not be maintained within this range for over two hours. For the home cook, using a food thermometer is a good way to ensure that the eggs reach the safe minimum temperature for consumption.
It's important to note that the temperatures above refer to the actual internal temperature of the eggs, not the setting on the stove or the air temperature in the oven. Careful monitoring is required to achieve the correct internal temperature, especially when eggs are part of a larger dish or are being combined with other ingredients.