When it comes to cooking meat and eggs, there are various methods and techniques that can be used, each with its own minimum temperature requirements to ensure food safety. Let's explore the minimum temperatures for cooking meat and eggs using stovetop, sous vide, and other methods:

1. Stovetop Cooking:

Stovetop cooking involves using direct heat from a stove burner to cook food. When cooking meat and eggs on the stovetop, it's essential to ensure that they reach a safe internal temperature to kill any harmful bacteria. The minimum internal cooking temperatures for various types of meat and eggs on the stovetop are as follows:

   - Ground meats (such as beef, pork, lamb, and veal): 160°F (71°C)

   - Whole cuts of beef, pork, lamb, and veal: 145°F (63°C) with a three-minute rest time

   - Poultry (such as chicken and turkey): 165°F (74°C)

   - Eggs: For dishes containing eggs, such as scrambled eggs or omelets, the eggs should be cooked until they are firm and no longer runny.

2. Sous Vide Cooking:

Sous vide is a cooking technique that involves sealing food in a vacuum-sealed bag and cooking it in a water bath at a precisely controlled temperature. Sous vide cooking allows for precise temperature control, resulting in evenly cooked food with optimal texture and flavor. The minimum temperatures for cooking meat and eggs sous vide are similar to those for stovetop cooking but can be achieved more precisely due to the controlled environment. Here are the minimum sous vide temperatures:

   - Ground meats: 160°F (71°C)

   - Whole cuts of beef, pork, lamb, and veal: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (66°C) for medium-well, and 160°F (71°C) for well-done.

   - Poultry: 145°F (63°C) for breasts and 165°F (74°C) for dark meat.

   - Eggs: Sous vide can be used to cook eggs at precise temperatures to achieve specific textures, such as soft-boiled or poached eggs.

3. Other Cooking Methods:

In addition to stovetop and sous vide cooking, there are other methods that can be used to cook meat and eggs, each with its own minimum temperature requirements:

   - Oven: When cooking meat in the oven, the same minimum internal temperatures apply as for stovetop cooking.

   - Grilling: Grilling is a popular method for cooking meat, and the minimum internal temperatures are the same as for stovetop cooking.

   - Boiling: When boiling eggs, they should be cooked until the whites are set and the yolks reach the desired consistency.

It's important to note that these minimum temperatures are recommended by food safety authorities such as the USDA (United States Department of Agriculture) and the FDA (Food and Drug Administration) to ensure that meat and eggs are safe to eat and free from harmful bacteria such as Salmonella and E. coli. It's always best to use a food thermometer to accurately measure the internal temperature of cooked food and to follow proper food handling and storage practices to prevent foodborne illness. Additionally, cooking times may vary depending on the thickness and type of meat or eggs being cooked, so it's essential to adjust cooking times accordingly.