Reference temperatures and times from professional kitchen standards. Print this page or download for your kitchen.
| Cooking Method | Safe Temp | Target Temp | Key Technique Note |
|---|---|---|---|
| Scrambled (soft) | 145-150°F | 63-65°C | Pulled at 70% done — residual heat finishes |
| Fried (sunny side) | 145°F white / runny yolk | 63°C | White fully set, yolk fluid |
| Poached | 145°F white / runny yolk | 63°C | Silky white, yolk poured |
| Soft boiled | 145-150°F internal | 63-65°C | Set white, flowing jammy yolk |
| Hard boiled | 160-165°F internal | 71-74°C | Fully set white and yolk |
| Omelet | 145-150°F | 63-65°C | Just set, no browning on exterior |
Temperature recommendations are based on USDA safe food handling guidelines combined with professional culinary standards. "Pull temperature" accounts for carryover cooking during the rest period.