Perfect Egg Boiling Calculator
Achieve egg perfection every time with this physics-based calculator. It accounts for egg size, starting temperature (fridge or room temp), your altitude, and desired doneness to calculate the ideal boiling time. Based on heat diffusion principles, it adjusts for the fact that water boils at lower temperatures at higher altitudes—a crucial factor for mountain dwellers. Whether you want a runny soft-boiled egg, a jammy medium, or a fully-set hard-boiled egg, this calculator has you covered. Say goodbye to overcooked or undercooked eggs forever!
How We Calculate This
Time is calculated using a heat diffusion model: t = K × mass^(2/3) × ln((Tboil - Tstart) / (Tboil - Tyolk)). Boiling point decreases ~0.3°C per 100m altitude. Yolk targets: soft 63°C, medium 70°C, hard 80°C.
Frequently Asked Questions
Why does altitude affect boiling time?
At higher altitudes, atmospheric pressure is lower, causing water to boil at a lower temperature. At 3,000m elevation, water boils at about 90°C instead of 100°C. The lower temperature means eggs cook more slowly.
Should I start with cold or boiling water?
This calculator assumes you're adding eggs to already boiling water, which gives more consistent results. If you start with cold water and heat together, timing becomes less predictable.
Why do more eggs need slightly longer?
Adding multiple eggs temporarily lowers the water temperature. While the water quickly returns to boiling, the brief temperature drop can slightly extend cooking time. We add about 30 seconds for batches over 6 eggs.
Why is an ice bath recommended?
Immediately transferring eggs to ice water stops the cooking process and prevents the grey-green ring around the yolk. It also causes the egg to contract slightly from the shell, making peeling easier.
Related Calculators
You might also find these calculators helpful: Cooking Conversion Calculator, Recipe Scaler, and Temperature Converter.