Final answer:
Baked egg soufflés should be cooked to an internal temperature of 160°F to 165°F and consumed immediately. They can be stored in the fridge for 2 to 3 days. Reheating should be to at least 165°F for food safety.
Step-by-step explanation:
Baked egg soufflés should be removed from the oven when they reach an internal temperature between 160°F to 165°F (71°C to 74°C), which is the safe temperature for eggs to be considered fully cooked. After removal from the oven, the shelf life of a baked egg soufflé is relatively short. It's best to consume soufflés immediately after baking, as they will start to deflate within a few minutes. However, if you must store them, keep them in the refrigerator for no more than 2 to 3 days and ensure they are covered or sealed properly to prevent drying out and to maintain food safety.
When reheating, make sure the soufflé reaches at least 165°F (74°C) to ensure it is safe to eat.When removing baked egg soufflés from the oven, they should be at a temperature of 160°F (71°C) internally. This ensures that they are fully cooked and safe to eat. The shelf life of a baked egg soufflé after removal from the oven depends on various factors such as how it is stored and handled.