What is the minimum safe cooking temperature for shell eggs that are broken and will be held for service?

The minimum safe cooking temperature for shell eggs that have been broken and will be held for service is indeed 145˚F for 15 seconds. This temperature is important for ensuring food safety, as it is sufficient to kill harmful pathogens that may be present in raw or undercooked eggs, such as Salmonella. The short duration of 15 seconds at this temperature is adequate to ensure that the eggs are safe for consumption.

Achieving this temperature helps to significantly reduce the risk of foodborne illness, making it an essential practice in food preparation, especially in settings where eggs are commonly used in dishes that may be served to vulnerable populations or in commercial food service. Safe cooking practices are crucial to maintaining the well-being of patrons, ensuring that food served is both delicious and poses no health risks.