How Hot Do Eggs Need To Be Cooked?
Eggs are quite rich in protein which needs to be modified and coagulate – for these two purposes, eggs require a certain temperature on which they should be cooked. So, eggs need to be cooked at a temperature of at least one hundred and fifty degree Fahrenheit to be completely cooked.
If you are cooking an Eggs-in-Eggs dish, be sure to bake until your meal is piped warm throughout. Depending on how you like your eggs, you may want to adjust your cook time to get your desired consistency. Soft-boiled eggs go through the same process as a hard-boiled egg, but you reduce your cooking time by about half. Cooking eggs in an oven results in similar consistency as boiled eggs, but you may end up with slightly softer yolks.
Depending on how long you are cooking your boiled eggs, you may get something like an easy, medium, or firm yolk. Cook eggs too fast, and they quickly morph into different shapes before having the opportunity to bond with their shells–much in the same way that chicken breasts are far more likely to bond with a warm skillet than with an unbroken pan of heat. Use a spatula to keep eggs from spreading, particularly along the sides of the pan; they will quickly overcook if they spread out too much.
| Cooking Temperature | Cooking Time | Result |
| 167°F | 13 minutes | Fully cooked egg. |
| 145°F | 45 minutes | Cooked egg with barely-set whites and entirely liquid yolk. |
| Poaching between 144-158°F | 6-9 minutes | Poached eggs with fully set whites and thick yolks. |
When we are cooking eggs in the pan, the parts in contact with heat are going to be hotter than those not. You would likely never use higher temperatures on eggs on the grill, otherwise, they might end up burned or rubbery. We would certainly advise against going above 325F, because it is more than likely going to lead to either cooked eggs on the hot side, or eggs cooking too quickly for them to truly cook evenly like they are supposed to.
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Ultimately, you should plan to have a griddle at 325degF for cooking, and budget around 2-3 minutes per egg in your omelet. Reduce your heat only slightly, to around 300degF, and allow your eggs to cook for about 5 minutes, or until the whites are set. You should plan on adding about an additional minute to cooking time on the second side, so that you are getting just slightly more done eggs, instead of having fully risen yolks.
With sunny-side-up eggs, you do not have to flip them at all, simply wait for your eggs whites to fully cook while your yolk is still limp. As always, if you store eggs in the fridge, then you will want to allow them to get up to room temperature before you start cooking them–if you start out with an egg that is cold, you are likely to end up overcooking the yolk trying to force the whites to cook.
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For example, an egg cooked at 145degF for 45 minutes would end up with barely-set whites and an entirely liquid yolk. When eggs are cooked at 62-63degF, the whites and yolks reach that wonderfully creamy texture.
In the incredibly narrow temperature window between 135degF and 158degF, an egg goes from being pristinely uncooked to fully cooked. By allowing an egg to cook slowly at a lower temperature, the whites will be cooked through, not turning rubbery. Proper cooking brings the eggs up to a high enough temperature that it will break down any bacteria that may be in the egg yolk or egg whites.
Because the slower and gentler you cook, the longer it takes physical changes to occur, and at lower temperatures, you have quite the large window to perfect your eggs. By cooking eggs for 13 minutes at 167degF, you remove the need for second-accurate timing that you would require with boiling or simmering water.
In every instance, I cooked the big eggs exactly 40 minutes–enough time to get the eggs into thermal equilibrium (that is, to have them the same temperature as the water bath down to the middle), but not so long that the effects of prolonged cooking will start to kick in. In courses that I took, eggs were cooked to various temperatures mentioned above using sous vide. To demonstrate, I cooked eggs in my sous vide cooker to varying temperatures ranging from 130degF (54.4degC) to 165degF (73.9degC)*.
I cooked the sous-vide eggs the same way that I cook a regular, three-minute-long egg: drop them into boiling water for three minutes, and shock them in ice water for one whole minute. After that, I dump sous-vide eggs into a 143-degree Fahrenheit water bath and allow them to cook for 45 minutes, allowing the whites to be perfectly soft throughout, while leaving the yolks hot, golden, and ready to come out. Poached Eggs 144-158degF Cook until whites are fully set, yolks start to thicken, but are not firm (about 5 minutes in boiling water, or 6-9 minutes with a poaching insert).
If you do it fast, you may be cooking an entire egg before the edges begin to turn brown, which seems to be the attraction of omelets with sauces (much like poached eggs). Crack an egg first into a small bowl, then pour in the olive oil, starting to spoon oil on both whites and yolks, about 1 minute. An olive oil fried egg is a perfect example of getting, heating a skillet up to 430F, we are cooking the lower layer of the egg just like you would when you would use conventional butter.
For omelets and fried eggs, we use nonstick spray or oil like fried eggs, but also we are using higher temperatures to accelerate the speed of cooking the eggs. We recommend prepping your griddle surfaces with spray, butter, or oil to help keep the eggs from sticking as they cook.
In an effort to make this easier, I have also tried to crack my eggs apart, and then cook as usual, adding in the yolks one minute after they are cooked, but that is fiddly (relatively speaking) and I think the results are no better than my topped eggs, which are my favorite. If you combine eggs with good growing media, then slowly cook this mixture for a couple of hours until it hits 130F, then there is going to be much more bacteria to kill than there would in a whole intact egg, thus necessitating either a longer or higher-temperature process to ensure that food is safe. If eggs are cooked too long at 212AdegF, they just become rubbery, because proteins keep coagulating and water is forced from between the protein molecules.
If you want to be sure that eggs cooked on a shell are safe, you need to keep them for quite a while longer to make sure that they get an appropriate internal temperature, but this timing is unpredictable due to the factors mentioned above. The only way to really make an egg without any fat at all–while also keeping it from sticking to your skillet–is with really ultra-low temps.
What temperature kills salmonella in eggs?
Salmonella cannot be detected by simply looking at an egg. Both within and outside of an egg, bacteria can exist. Salmonella can be killed by fully cooking food. Cooking eggs to a temperature of 160 degrees Fahrenheit will destroy salmonella, and they cease to be runny at that temperature.
What’s the healthiest way to cook eggs?
Overall, cooking techniques that are quicker and utilize less heat result in less cholesterol oxidation and preserve the majority of the nutrients in the egg. Due to this, eggs that have been poached and/or cooked (either hard or soft) may be the healthiest to consume. Additionally, there are no extra calories added throughout these cooking processes.
What is the most unhealthy way to cook eggs?
Even while frying eggs is one of the most often used egg preparation techniques, it’s not always the healthiest option. This is due to the high calorie and saturated fat content of oil. And one of the major offenders is butter.