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What is the safe temperature to cook eggs?


Adequate cooking brings eggs to a temperature high enough to destroy bacteria that might be present in the egg yolk or egg white. Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F.  A food thermometer is an invaluable tool to quickly check for the right temperature.

Egg Dish Safe Temperature* Guidelines for Doneness
Omelets, frittatas and
recipes with added liquid
160 ° Eggs will be thickened with no visible liquid egg remaining.


Scrambled eggs, fried eggs over easy, over hard, and basted 144-158° Cook until whites are completely set, and the yolks begin to thicken but are not hard.


Egg white omelet 144-149° Cook until no visible liquid egg remains.


Poached eggs 144-158° Cook until the whites are completely set, and the yolks begin to thicken but are not hard (about 5 minutes in simmering water, or 6-9 minutes in poaching inserts).


Hard-boiled eggs Eggs will reach temperature of 160° if properly cooked. Place large eggs in sauce pan with cold water. Bring eggs to boil and cover.  Remove from heat.  Let eggs sit for 12 minutes for large eggs. ((9 minutes for medium eggs; 15 minutes for extra-large eggs)


Baked Custards, quiches, casseroles, French toast, stratas 160° Cook until a thin-blade knife inserted near the center of the dish comes out clean. If knife is clean, then the dish is done. If any of the dish sticks to the blade, bake a few minutes longer and test again.


Stirred custards, eggnog,
ice-cream bases
Cook egg mixture to 160° Cook over low heat until thick enough to coat a metal spoon with a thin film about 15 minutes. Cover and refrigerate to chill thoroughly, at least an hour.


Pie meringues 144-149° Bake meringue at 325° for 20-30 minutes for soft meringue. The more egg whites, the lower the oven temperature, and the longer cooking time.