Eggs on a steam table should be cooked to what minimum temperature?

Cooking eggs to a minimum temperature of 155 degrees Fahrenheit for at least 15 seconds is crucial for ensuring food safety. This temperature is sufficient to eliminate harmful pathogens such as Salmonella, which can be present in raw or undercooked eggs.

When eggs are cooked to this temperature, the proteins begin to coagulate, and the risk of foodborne illness is significantly reduced. This standard falls in line with guidelines established by food safety authorities, which deem 155 degrees Fahrenheit the minimum safe cooking temperature to protect consumers from foodborne pathogens while maintaining the quality and palatability of the eggs.

Other options propose different temperatures or times, which may not meet the safety requirements necessary to ensure eggs are properly cooked. Adhering to the 155 degrees Fahrenheit standard not only ensures safe consumption but is also in alignment with regulatory practices in food service establishments.