Which of the following is a safe cooking practice for raw shell eggs?

Cooking raw shell eggs to an internal temperature of 145°F is a safe practice. At this temperature, the eggs are sufficiently heated to eliminate harmful bacteria such as Salmonella, which can be present in raw or undercooked eggs. The U.S. Food and Drug Administration (FDA) and other food safety authorities recommend cooking eggs to this temperature to ensure they are safe for consumption.

While higher temperatures, such as 155°F and 165°F, also ensure the destruction of pathogens, 145°F is the minimum safe temperature specifically identified for cooking eggs while maintaining their quality and usability in various culinary applications. Cooking to lower temperatures, like 135°F, does not provide adequate safety against foodborne illnesses. Thus, the choice of 145°F is both a balance of safety and practicality in cooking egg dishes.