At what internal temperature should eggs be cooked to ensure safety?

Cooking eggs to an internal temperature of 160°F ensures safety by eliminating harmful bacteria, particularly Salmonella, which can be present in raw or undercooked eggs. At this temperature, the proteins in the egg coagulate, leading to a firm texture while also making them safe for consumption. This temperature guideline aligns with food safety standards, emphasizing the importance of properly cooking eggs to protect against foodborne illness.

The chosen temperature of 160°F effectively balances food safety while still allowing for an enjoyable eating experience. While slightly lower temperatures, such as 145°F or 155°F, may allow for a certain level of doneness, they do not guarantee the complete destruction of pathogens that could compromise safety. Cooking eggs to 170°F is unnecessarily high, often resulting in a rubbery texture that most people would find unappealing, thus making 160°F the most recommended and optimal choice for both safety and palatability.