What is the recommended cooking temperature for shell eggs to prevent salmonella?

The recommended cooking temperature for shell eggs to prevent salmonella is 145°F for 15 seconds. Cooking eggs to this temperature effectively reduces the risk of salmonella, a bacteria that can cause foodborne illness. This specific temperature and time combination ensures that any potential pathogens are adequately killed while still maintaining the desired texture and quality of the eggs.

Cooking eggs at 145°F helps achieve a safe internal temperature that is beyond the danger zone where bacteria thrive, but it is also designed to preserve the culinary properties of the eggs. Maintaining a balance between safety and quality is critical in food handling practices, particularly when it comes to perishable items like eggs.

Other temperatures listed may be valid for different food safety practices or different types of food but are not the standard guideline for cooking shell eggs specifically to target salmonella prevention effectively.