What food safety temperature should cooked shelled eggs reach?

Cooked shelled eggs should reach a temperature of 71 degrees Celsius to ensure they are safe for consumption while still maintaining a desirable texture, such as having a gelled center. This temperature is important because it effectively destroys harmful bacteria that can cause foodborne illnesses, such as Salmonella, while allowing some culinary flexibility in the texture of the egg.

Reaching this specific temperature guarantees that the interior of the egg is heated adequately to minimize health risks while allowing for a level of doneness that many people enjoy. Cooking at temperatures lower than this could leave the yolk too runny and potentially unsafe, while cooking above this level may lead to overcooking and an undesirable texture.