At what minimal internal cooking temperature should round eggs be cooked?

Round eggs, which include dishes like scrambled eggs, omelets, and other preparations where the egg is cooked but not in its shell, should be cooked to a minimum internal temperature of 155°F. This temperature is necessary to ensure that the eggs are safe to eat, effectively killing any harmful bacteria that may be present, such as Salmonella.

Cooking eggs to this temperature ensures that they are fully cooked without being overcooked, maintaining their desirable texture. The 155°F mark allows for the proteins in the eggs to coagulate properly, creating a good balance between safety and quality. Failing to reach this temperature may result in a higher risk of foodborne illness, while cooking above this temperature can lead to a rubbery texture that is less appealing.