Unpasteurized eggs NOT intended for immediate service should be cooked to?

The recommended cooking temperature for unpasteurized eggs that are not intended for immediate service is 155°F for 15 seconds. This temperature and duration are essential to effectively reduce the risk of foodborne illnesses, particularly those caused by Salmonella, which can be present in raw or undercooked eggs. Cooking at this temperature for the specified time ensures that the egg reaches a sufficient internal heat to eliminate pathogens while maintaining the quality of the egg for further use in dishes.

When eggs are cooked at 155°F for 15 seconds, it strikes a balance between food safety and maintaining the desired texture for later use in recipes. The specific time and temperature combination is crucial because simply cooking at lower temperatures or for shorter times does not reliably inactivate harmful bacteria, which is why higher temperatures are necessary.