Which temperature-time combination is correct for eggs held for hot service?

• A. 145F for 15 seconds
• B. 150F for 15 seconds
• C. 155F for 15 seconds
• D. 165F for 15 seconds

Answer: (C)

Eggs held for hot service must stay in a temperature range that prevents bacterial growth. The minimum safe hot-holding temperature for eggs and egg dishes is 155°F, kept for at least 15 seconds. This level is high enough to limit pathogens like Salmonella while the eggs remain on the service line, helping maintain safety without unnecessary overcooking. The other options either dip below that threshold or exceed what's needed for hot holding and could affect quality without adding safety benefit. So the proper temperature-time combination is 155°F for 15 seconds. Be sure to monitor with a calibrated thermometer and keep eggs continuously in the hot hold until served.