What is the minimum internal cooking temperature for eggs served hot or used in hot foods, in Celsius for 15 seconds?

• A. 60°C for 15 seconds
• B. 63°C for 15 seconds
• C. 70°C for 15 seconds
• D. 65°C for 15 seconds

Answer: (B)

Cooking eggs for hot service requires reaching a temperature that reliably kills pathogens like Salmonella. The minimum internal temperature to achieve is 63°C and hold for 15 seconds. This specific 63°C for 15 seconds ensures the heat penetrates to the center of the eggs or egg-containing dishes, even if they’re thick, and provides a safe threshold without overcooking more than necessary. Use a calibrated thermometer to verify the thickest part reaches 63°C for at least 15 seconds. Higher temperatures would also be safe, but they’re not the minimum, which is why 63°C for 15 seconds is the correct standard.