What is the recommended endpoint temperature for cooking a single serving of eggs to ensure safety?

The recommended endpoint temperature for cooking a single serving of eggs to ensure safety is 145 degrees Fahrenheit for at least 15 seconds. This temperature is effective in eliminating pathogens, such as Salmonella, that can be present in eggs. Cooking eggs to this specific temperature and holding it for the recommended duration ensures that they are safe to eat while still maintaining a desirable texture.

Eggs pose a risk of foodborne illness if not cooked properly. The guidelines for cooking eggs emphasize the importance of reaching the appropriate temperature to alleviate health risks. When eggs are cooked to 145 degrees Fahrenheit and held for 15 seconds, it provides a sufficient safety margin to kill bacteria without overcooking the eggs, which can often lead to undesirable changes in taste and texture.

This specific temperature and time combination strikes a balance between food safety and quality, which is critical in food preparation practices.