What is the recommended temperature for eggs that are served immediately?

What is the recommended temperature for eggs that are served immediately?

• A. 165 degrees
• B. 155 degrees
• C. 145 degrees
• D. 135 degrees

Answer: (C)

The recommended temperature for serving eggs immediately is 145 degrees Fahrenheit. This temperature is crucial because it ensures that the eggs are cooked sufficiently to eliminate any harmful bacteria, while still maintaining their desirable texture and quality. Cooking eggs to this temperature helps achieve both safety and good culinary results, as it allows for a desirable degree of doneness without overcooking. Eggs have a high protein content that begins to coagulate at around 140 degrees Fahrenheit, which means they start to firm up as they reach this temperature. By recommending 145 degrees Fahrenheit, food safety standards ensure that the eggs are not only safe to eat right away but also retain their intended consistency. Serving eggs at lower temperatures may pose food safety risks, as they may not sufficiently kill pathogens such as Salmonella, which can be present in raw or undercooked eggs. In contrast, cooking them to the recommended 145 degrees effectively mitigates that risk.

The recommended temperature for serving eggs immediately is 145 degrees Fahrenheit. This temperature is crucial because it ensures that the eggs are cooked sufficiently to eliminate any harmful bacteria, while still maintaining their desirable texture and quality. Cooking eggs to this temperature helps achieve both safety and good culinary results, as it allows for a desirable degree of doneness without overcooking.

Eggs have a high protein content that begins to coagulate at around 140 degrees Fahrenheit, which means they start to firm up as they reach this temperature. By recommending 145 degrees Fahrenheit, food safety standards ensure that the eggs are not only safe to eat right away but also retain their intended consistency.

Serving eggs at lower temperatures may pose food safety risks, as they may not sufficiently kill pathogens such as Salmonella, which can be present in raw or undercooked eggs. In contrast, cooking them to the recommended 145 degrees effectively mitigates that risk.