At what temperature should eggs be cooked to ensure safety?

Cooking eggs to a temperature of 145°F is essential for ensuring food safety. At this temperature, harmful bacteria such as Salmonella, which can be present in raw or undercooked eggs, are effectively killed. The United States Department of Agriculture (USDA) recommends cooking eggs until both the yolk and white are firm, which generally occurs around this temperature.

While some might consider higher temperatures, such as 160°F, to provide an extra margin of safety, 145°F is recognized as the minimum safe temperature that ensures the destruction of pathogens associated with eggs. This temperature allows the eggs to be both safe to eat and still enjoyable in terms of texture and flavor. Cooking eggs at significantly higher temperatures may lead to undesirable results, such as rubbery egg whites or overcooked yolks. Thus, 145°F strikes an appropriate balance of safety and quality for cooked eggs.