When cooking eggs, meat, poultry, and seafood in a microwave oven, it’s important to ensure they reach the appropriate minimum internal cooking temperatures to ensure food safety. Here are the guidelines:

1. Eggs:
   • Eggs should be cooked until both the yolk and white are firm. For dishes containing eggs, the minimum internal temperature should be 160°F (71°C).
2. Meat:
   • Ground meat (such as ground beef, pork, veal, and lamb): 165°F (74°C)
   • Pork and other meat cuts: 165°F (74°C)
3. Poultry:
   • Whole poultry, poultry breasts, ground poultry, and stuffing: 165°F (74°C)
4. Seafood:
   • Fish and shellfish: 165°F (74°C)

Additional Microwave Cooking Tips:

• Stir and Rotate: Stir and rotate the food halfway through cooking to ensure even heating and to prevent cold spots where harmful bacteria can survive.
• Cover Food: Use a microwave-safe cover or microwave-safe plastic wrap to cover the food. This helps retain moisture and ensures more even cooking.
• Rest Time: Allow the food to stand for a few minutes after cooking to let the heat distribute evenly throughout the food.