To ensure eggs are safe to eat, they should be cooked to what internal temperature?

The correct internal temperature for ensuring that eggs are safe to eat is 160 degrees Fahrenheit. Cooking eggs to this temperature is essential because it is sufficient to kill harmful bacteria, like Salmonella, that may be present in or on the eggs. At this temperature, both the whites and yolks will be fully set, enhancing both safety and texture.

Cooking eggs below 160 degrees may not adequately eliminate these pathogens, which can lead to foodborne illness. This temperature guideline is supported by food safety organizations, reinforcing the importance of proper cooking as a measure to ensure food safety in egg preparation.

Other temperature options, while adequate for various cooking methods or different food items, do not provide the same level of guaranteed safety for eggs as the 160-degree mark does.