What temperature is acceptable for cooking raw shell eggs for immediate service?

Cooking raw shell eggs for immediate service must be performed at a temperature of 145°F. This temperature is crucial because it is sufficient to eliminate harmful bacteria, such as Salmonella, that may be present in raw eggs while ensuring that the eggs are adequately cooked. When eggs are cooked to this temperature, they can achieve a safe level of doneness that preserves their quality and texture.

Cooking at 145°F for a sufficient time allows for the necessary health standards to be met while preparing eggs for immediate consumption, thus ensuring food safety. Other temperatures listed either do not meet safety standards or exceed what is typically required for immediate service, potentially affecting the flavor and texture of the eggs.