What is the required minimum cooking temperature for raw shell eggs?

The required minimum cooking temperature for raw shell eggs is 145°F. Cooking eggs to this temperature ensures that harmful bacteria, such as Salmonella, are effectively killed, reducing the risk of foodborne illness. At 145°F, eggs achieve a proper level of doneness, which is crucial for both safety and texture.

It's important to remember that achieving the necessary temperature doesn't only depend on the final cooking point but also on the time the eggs are held at that temperature. For example, cooking eggs at 145°F for a short period will still effectively pasteurize them, making them safe to consume.

Maintaining proper temperature is essential in food safety regulations to protect consumers, especially in settings like restaurants and catering services where the risk of contamination is higher.