If eggs are not eaten right away, what temperature and time should they be cooked to?

• A. 145°F for 15 seconds.
• B. 155°F for 17 seconds.
• C. 165°F for 1 minute.
• D. 150°F for 3 minutes.

Answer: (B)

Eggs that won’t be eaten right away need to reach a high enough internal temperature for a set period to reliably reduce harmful bacteria like Salmonella when they’re going to be kept hot before serving. The recommended target is 155°F sustained for a short time, which provides the necessary kill-step for foods that will be held hot. The option showing 155°F for 17 seconds fits this safety requirement, giving a practical time window to ensure the eggs are safe even if there’s a momentary delay before service. Lower temperatures aren’t sufficient for hot-held eggs, and other temperature-time combos either overshoot or don’t align with the proven safety standard for eggs that are held hot.