Final answer:
The minimum internal cooking temperature for shell eggs that are to be served immediately is 160°F (71°C). This temperature effectively kills pathogens such as Salmonella and ensures the eggs are safe to eat. Using a food thermometer helps in verifying that eggs have reached the correct temperature for safety.
Step-by-step explanation:
The minimum internal cooking temperature for shell eggs that will be served immediately is 160°F (71°C). To ensure safety and prevent the risk of foodborne illnesses, it is important to cook eggs until the yolk and white are firm. This process eliminates pathogens such as Salmonella, which can be present in raw eggs. While there isn't a specific time associated with reaching this temperature as it can vary depending on the cooking method, using a food thermometer to check that eggs have reached 160°F (71°C) ensures they are safe for immediate consumption.
Foods meant to be eaten hot should be kept hot until served to prevent microbial growth. It is also advisable to refrigerate perishable leftovers as soon as possible to avoid the danger zone temperature range between 40°F and 140°F (4°C and 60°C), where bacteria can thrive.