What is the recommended internal temperature for eggs to be considered safe?

The recommended internal temperature for eggs to be considered safe is 160°F. At this temperature, the risk of foodborne pathogens, such as Salmonella, is significantly reduced. Cooking eggs to 160°F ensures that any harmful bacteria are eliminated, making the eggs safe for consumption.

While the other temperatures listed may be associated with different food items or various cooking practices, they do not guarantee the same level of safety for eggs. For instance, 145°F is below the threshold needed to effectively destroy possible pathogens in eggs. This is particularly important to remember, as eggs can harbor Salmonella if not handled or cooked properly. Cooking eggs until the yolk and white are firm and reaching an internal temperature of 160°F is crucial for food safety.