Egg Boiling Calculator
Calculate perfect cooking times for soft and hard-boiled eggs based on size, temperature, and altitude
Calculate Your Egg Cooking Time
Higher altitude = lower boiling point = longer cooking time
Cooking Time Results
🌡️ Water Boiling Point
🎈 Air Pressure
🥄 Nutritional Information (55g egg)
🍳 Cooking Instructions
- 1. Bring water to a rolling boil in a large pot
- 2. Gently lower eggs into boiling water using a spoon
- 3. Start timer immediately when eggs hit the water
- 4. Cook for the calculated time above
- 5. Remove eggs and place in ice water to stop cooking
- 6. For easier peeling, use eggs that are 7-10 days old
Egg Size Reference
Most recipes assume Large eggs (65g) unless specified otherwise.
Altitude Effects
Sea Level (0m)
Water boils at 100°C
1000m altitude
Water boils at ~97°C
2000m altitude
Water boils at ~93°C
3000m+ altitude
May require pressure cooking
Pro Tips
Fresh vs Old: Use 7-10 day old eggs for easier peeling
Ice Bath: Stop cooking immediately in ice water
Gentle Lowering: Use a spoon to avoid cracking
Timing: Start timer when eggs hit boiling water
Salt Tip: Add salt to water to prevent cracking
Understanding Egg Cooking Science
The Science Behind Timing
This calculator uses the scientifically-derived formula by Charles Williams from the University of Exeter. The formula accounts for:
- • Heat transfer from outside to inside of egg
- • Egg mass and thermal properties
- • Initial temperature difference
- • Target temperature for desired doneness
- • Altitude effects on water boiling point
Temperature Targets
• Soft-boiled (65°C): Runny yolk, set white
• Hard-boiled (77°C): Firm yolk and white
• Above 77°C: Risk of sulfur compounds forming
Health Benefits of Eggs
Complete Protein
Contains all 9 essential amino acids with the highest PDCAAS score possible.
Essential Nutrients
Rich in vitamins A, D, E, K, B12, plus iron, folate, selenium, and choline.
Eye Health
Contains lutein and zeaxanthin antioxidants that protect against eye diseases.
Heart Health
Provides omega-3 fatty acids and helps raise HDL (good) cholesterol levels.