Boiled Egg Calculator
Perfect eggs every time. Scientifically calculated based on size and temperature.
Large (~57g)
Leave 0 if at sea level.
Soft Boiled
Runny yolk, set white
0m 00s
Medium (Jammy)
Custard yolk, firm white
0m 00s
Hard Boiled
Fully set yolk
0m 00s
The Science of Perfect Eggs
Boiling an egg seems simple, but getting it perfect requires understanding thermodynamics. The white and the yolk set at different temperatures:
- Egg White (Ovalbumin): Sets around 80°C (176°F), but starts thickening at 60°C.
- Egg Yolk: Starts thickening at 65°C and fully sets by 85°C.
Why "Hot Start" is Better
Placing eggs directly into boiling water (rather than starting cold) has two benefits: 1. Consistency: You know exactly when the cooking starts. 2. Peelability: The shock of the hot water prevents the membrane from sticking to the shell.
Don't forget the Ice Bath!
The "carry-over cooking" can ruin a perfectly soft-boiled egg. As soon as the timer beeps, transfer the eggs to a bowl filled with ice and water to halt cooking immediately.
FAQ
Should I start with cold or boiling water?
This calculator assumes boiling water (Hot Start). Lowering eggs into already boiling water makes them easier to peel due to the thermal shock separating the membrane.
Why does altitude matter?
Water boils at lower temperatures at higher altitudes. This means eggs cook slower and require more time to reach the same consistency.
How do I stop the cooking process?
Immediately transfer the eggs to an ice bath (bowl of water with ice) for at least 5-10 minutes. This stops the cooking and shrinks the egg inside slightly, aiding peeling.
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