Utah Food Safety Practice Test

What temperature must eggs for immediate serving be cooked to?

1. 145 degrees

2. 155 degrees

3. 160 degrees

4. 165 degrees

The correct answer is: 145 degrees

The correct temperature for cooking eggs meant for immediate serving is 145 degrees Fahrenheit. Cooking eggs to this temperature ensures that they are safe to eat while maintaining their desirable texture and culinary quality. At 145 degrees, the proteins in the egg will coagulate properly, helping to achieve that soft and creamy consistency often desired in dishes like poached eggs or soft-scrambled eggs. Eggs cooked at this temperature for a specific minimum time will effectively eliminate harmful bacteria like Salmonella, which can be present in raw or undercooked eggs. The recommended cooking time for eggs at 145 degrees is at least 15 seconds. This combination of time and temperature ensures food safety without compromising the quality of the eggs. Higher temperatures, such as those listed in the other choices, while safe, may lead to a less desirable texture and result in overcooking, making the eggs rubbery or tough. Thus, understanding the appropriate temperature is essential for both food safety and culinary excellence.