-USPH STANDARD TEMPERATURE
Cooking eggs to a proper temperature is important and necessary to destroy bacteria that might be present in the egg white or egg yolk.
Salmonella is the bacteria found in eggs which can be destroyed or killed by proper cooking: 145°F for 15 seconds.
Below are the safest ways and temperatures to cook eggs
74°C (165°F): Microwave egg and egg-containing dishes to 74°C (165°F) and let stand covered for two minutes
68°C (155°F): Cook foods prepared with raw shell eggs not broken for immediate service to 68°C (155°F) for 17 seconds
63°C (145°F): Cook raw shell eggs broken for immediate service to 63°C (145°F) for 15 seconds
57°C (135°F): Hold cooked eggs and egg-containing foods hot at 57°C (135°F) or above
21°C (70°F): Cool cooked eggs and egg-containing foods from 57°C (135°F) to 21°C (70°F) within two hours and to 5°C (41°F) within an additional four hours
7°C (45°F): Refrigerate untreated shell eggs while stored or displayed at 7°C (45°F)
5°C (41°F): Hold cooked eggs and egg-containing foods cold at 5°C (41°F) or below
Healthiest way to cook eggs:
The best method to cook eggs are poaching, boiling, baking, and scrambling to best retain the nutritional value of eggs without adding unnecessary fat or sodium. These methods also help reduce the risk of forming harmful compounds, like cholesterol oxidation products, during the cooking process.
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