How to Properly Cook Beef, Pork, Lamb, Fish, and Eggs?

What is the proper cooking temperature for different types of meat and eggs?

1. What temperature should steaks, pork chops, lamb steaks, fish fillets, and eggs be cooked to?

Proper Cooking Temperature for Different Types of Meat and Eggs

The temperature requirements for beef, pork, lamb, fish, and eggs vary depending on the specific food item and the desired level of doneness.

When it comes to cooking different types of meat and eggs, it is important to ensure that they are cooked to the right temperature to kill any harmful bacteria and pathogens. Here are some general guidelines for cooking beef, pork, lamb, fish, and eggs:

Beef:

The FDA recommends cooking steaks and roasts to an internal temperature of at least 145°F (63°C) for medium-rare.

Pork:

The FDA recommends cooking pork chops to an internal temperature of at least 145°F (63°C) for medium-rare.

Lamb:

The USDA recommends cooking lamb steaks and roasts to an internal temperature of at least 145°F (63°C) for medium-rare.

Fish:

The FDA advises cooking fish to an internal temperature of 145°F (63°C) until the flesh is opaque and flakes easily with a fork.

Eggs:

To ensure egg safety, the FDA recommends cooking eggs until the yolk and white are firm. This is typically achieved at an internal temperature of 160°F (71°C).