At what temperature should eggs be cooked to ensure they are safe to eat?

To ensure that eggs are safe to eat, they should be cooked to an internal temperature of 160°F. This temperature is critical because it is high enough to kill any harmful bacteria, such as Salmonella, that may be present in or on the eggs. Cooking eggs to this degree not only ensures food safety but also helps maintain their texture and flavor. While some recipes may call for lower cooking temperatures for certain preparations, such as soft-cooked or runny eggs, these do not meet the safety standard necessary to eliminate potential pathogens. Thus, for safe consumption, reaching at least 160°F is essential.