What is the minimum internal temperature that scrambled eggs must reach during cooking?

Scrambled eggs must reach a minimum internal temperature of 145°F (63°C) to ensure food safety. Cooking eggs to this temperature helps eliminate potential pathogens, such as Salmonella, which can be present in raw or undercooked eggs. At this temperature, the proteins in the eggs coagulate effectively, resulting in a firm and safe product.

While the choices that reflect lower temperatures may indicate that they are generally safe for some food items, they do not meet the necessary food safety standards for cooking eggs specifically. The higher temperature options do ensure safety but are not the minimum requirement. Therefore, 145°F is the crucial temperature that balances food safety while still yielding a well-cooked egg dish.