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

• A. 165°F (74°C) for 15 seconds
• B. 145°F (63°C) for 15 seconds
• C. 135°F (57°C) for 15 seconds
• D. 150°F (66°C) for 15 seconds

Answer: (B)

Eggs that will be served hot or used in hot foods must reach a minimum internal temperature of 145°F for 15 seconds. This temperature/ time combo is the level at which Salmonella risk is reduced while keeping the eggs from becoming overcooked, so it’s the recommended baseline for eggs in hot service. When checking, insert a calibrated thermometer into the center of the egg or hot dish and verify it stays at 145°F for the full 15 seconds. If you’re preparing egg dishes (like quiches or casseroles) rather than plain eggs served immediately, higher targets (such as 160°F) are often used to ensure safety throughout the mixed ingredients. Reheating previously cooked foods containing eggs should be heated to 165°F for 15 seconds before serving. So for eggs served hot or used in hot foods, 145°F for 15 seconds is the minimum.