What is the minimum internal temperature of shell eggs that will be served immediately?

The minimum internal temperature of shell eggs that will be served immediately is 145ºF (63ºC) for 15 seconds. This temperature ensures that the eggs are heated sufficiently to reduce the risk of foodborne illness, particularly from pathogens such as Salmonella. Cooking the eggs to this temperature for the specified time helps achieve a balance between food safety and maintaining the quality of the eggs.

In the context of food safety, it is crucial to adhere to established guidelines for cooking temperatures to effectively eliminate harmful microorganisms. The requirement for 145ºF for 15 seconds is in line with food safety standards that protect customers while still allowing for the preservation of taste and texture in the eggs.

Other temperatures proposed in the choices exceed this minimum safety requirement and are generally more applicable to different types of foods or longer cooking processes, which might not be necessary for shell eggs served immediately. Therefore, understanding this specific requirement of 145ºF is essential for food handling and ensuring the health and safety of patrons.