Final answer:
The shell eggs that will be hot-held for service should be cooked to a minimum temperature of 160°F (71°C) to ensure the safety of consumers and kill any harmful bacteria, such as Salmonella, that may be present.
Step-by-step explanation:
The shell eggs that will be hot-held for service should be cooked to a minimum temperature of 160°F (71°C). This temperature is recommended to kill any harmful bacteria that may be present in the eggs, such as Salmonella. It is important to ensure that the eggs reach this temperature consistently throughout, especially in the yolk and whites.
By cooking the eggs to this temperature, you can greatly reduce the risk of foodborne illness and ensure the safety of the consumers.
For example, if you're making scrambled eggs, you would want to cook them until they are no longer runny and the internal temperature reaches 160°F.