Ideal Egg Boiling Calculator
Calculate perfect egg boiling times based on scientific principles and altitude
Egg Cooking Setup
Choose the size of your egg
Initial temperature of the egg
Altitude affects water boiling point (0m = sea level)
Choose your preferred level of doneness
Environmental Conditions
Egg Boiling Times
Formula: Charles Williams formula for heat diffusion in eggs
Target Temperature: 65°C for soft-boiled
Mass Factor: Egg mass = 57g
Cooking Analysis
Example Calculation
Perfect Soft-Boiled Egg
Egg: Medium size (57g) from fridge (4°C)
Location: Sea level (0m altitude)
Boiling point: 100°C
Target: Soft-boiled (65°C internal)
Result
Using Charles Williams formula:
t = m^(2/3) × K × log((ywr(T_egg - T_water))/(T - T_water))
Cooking time: 6 minutes 44 seconds
Doneness Guide
Quarter-boiled
60°C internal
Very soft white, liquid yolk
Soft-boiled
65°C internal
Firm white, runny yolk
Medium-boiled
70°C internal
Firm white, slightly runny center
Hard-boiled
75°C internal
Firm white, fully set yolk
Pro Cooking Tips
Use generous amount of water to maintain temperature
Add salt to prevent eggs from cracking
Start timer when eggs enter boiling water
Immediately cool in cold water to stop cooking
Room temperature eggs are less likely to crack
The Science Behind Perfect Egg Boiling
Heat Diffusion in Eggs
When an egg is placed in boiling water, heat transfers from the shell through the white to the yolk. The egg white coagulates at a lower temperature (60-65°C) than the yolk (65-70°C), allowing for different textures based on the internal temperature reached.
Charles Williams Formula
t = m^(2/3) × K × log((ywr(T_egg - T_water))/(T - T_water))
- t: Cooking time (minutes)
- m: Mass of egg (grams)
- K: Thermal diffusivity factor (0.0054)
- ywr: Yolk to white ratio (0.76)
- T_egg: Initial egg temperature
- T_water: Boiling water temperature
- T: Target internal temperature
Altitude Effects
At higher altitudes, atmospheric pressure decreases, causing water to boil at lower temperatures. For every 300 meters of elevation, the boiling point drops by approximately 1°C, requiring longer cooking times to reach the same internal temperatures.
Temperature Guidelines
Soft-boiled: 65°C (149°F)
Firm white, runny yolk
Hard-boiled: 75°C (167°F)
Fully set, avoid green ring
Note: Above 77°C, sulfur in the white reacts with iron in the yolk, creating an unappetizing green ring.
Pro Egg Peeling Hacks
Blow Method
Crack both ends of the cooled egg and blow firmly through one end. The egg will slide out of the shell!
Shake Method
Place the cooked egg in a container with water, close tightly, and shake vigorously for 10-15 seconds.
Roll Method
Crack the egg and roll it on the counter for a few seconds, then peel under cold running water.