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U.S. Department of Health and Human Services

Food

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Key Temperatures for Egg Safety in Food Service Operations and Retail Food Stores

Food Service Safety Facts

(also available in PDF, 268KB)

74°C (165°F): Microwave egg and egg-containing dishes to 74°C (165°F) and let stand covered for two minutesThermometer showing critical temperatures of 165, 155, 145, 140, 70, 45, and 41 degrees Fahrenheit 
waffle with a pat of butter 68°C (155°F): Cook foods prepared with raw shell eggs not broken for immediate service to 68°C (155°F) for 15 seconds 
2 eggs in frying pan63°C (145°F): Cook raw shell eggs broken for immediate service to 63°C (145°F) for 15 secondspie on a counter21°C (70°F): Cool cooked eggs and egg-containing foods from 60°C (140°F) to 21°C (70°F) within two hours and to 5°C (41°F) within an additional four hours
egg dish under a heat lamp60°C (140°F): Hold cooked eggs and egg-containing foods hot at 60°C (140°F) or abovecarton of eggs going into a refrigerator 7°C (45°F): Refrigerate untreated shell eggs while stored or displayed at 7°C (45°F)
Fight BAC! (TM) Logoquiche in a refrigerated display case 5°C (41°F): Hold cooked eggs and egg-containing foods cold at 5°C (41°F) or below