What cooking temperature is necessary for raw shell eggs intended for hot holding?

Raw shell eggs intended for hot holding must be cooked to a temperature of 155°F. This temperature is crucial because it ensures that the eggs are sufficiently heated to kill any potential harmful bacteria, such as Salmonella, that may be present. Cooking eggs to this temperature reduces the risk of foodborne illnesses and ensures they are safe for consumption, especially in settings where they are kept warm before serving.

Hot holding refers to keeping food at a temperature that prevents bacterial growth, generally above 135°F; however, the initial cooking temperature for raw shell eggs needs to be higher to ensure safety. Therefore, cooking them to 155°F meets both food safety standards and provides a quality product suitable for serving in various food establishments.