What is the minimum internal cooking temperature and holding times for shell eggs a souffle?

It's important to understand that shell eggs are not typically used in souffles. Souffles are made with beaten egg whites, and those are generally pasteurized for safety.

Here's why:

* Shell eggs can contain salmonella bacteria: This bacteria can cause food poisoning, so it's crucial to cook eggs thoroughly.

* Souffles are cooked at high temperatures: The high heat of baking a souffle is enough to kill any bacteria present.

If you are concerned about the safety of using eggs in a souffle, you can:

* Use pasteurized egg whites: These are readily available in grocery stores.

* Cook the eggs fully: This is important for any recipe using raw or undercooked eggs.

Here's what you need to know about cooking eggs:

* Minimum internal temperature: Eggs should reach an internal temperature of 160°F (71°C) for at least 15 seconds.

* Holding times: If you are serving eggs immediately after cooking, there are no holding times. However, if you are holding cooked eggs, they should be kept at a safe temperature of 140°F (60°C) or higher.

Remember, it's always best to err on the side of caution when it comes to food safety. If you have any doubts, consult with a food safety expert.