Perfect Egg Calculator
Understanding the Science Behind Perfect Boiled Eggs
Our calculator integrates precise timing with scientific principles to achieve your ideal egg consistency. Here’s what influences the cooking process:
Mass & Temperature Distribution
Larger eggs require longer cooking times due to their increased mass and heat distribution patterns. Starting temperature affects how evenly the proteins denature during cooking.
Altitude & Pressure Effects
Water’s boiling point decreases with altitude, significantly impacting cooking time. Our calculator automatically adjusts for these atmospheric variations.
Temperature Thresholds & Protein Changes
| Component | Temperature | State Change |
|---|---|---|
| Egg White Proteins | 63°C (145°F) | Initial protein denaturation begins, turning opaque |
| Yolk Proteins | 70°C (158°F) | Thickening starts, proteins begin coagulating |
| Complete Set | 77°C (170°F) | Full protein matrix formation, firm texture achieved |
Achieving Different Consistencies
Soft-Boiled
Set white with liquid yolk. Optimal for dipping. Best served immediately while warm.
Jammy
Set white, creamy yolk center. Perfect for ramen and composed dishes.
Hard-Boiled
Fully set white and yolk. Ideal for meal preparation and storage.
Essential Techniques
- Begin with actively boiling water for precise timing
- Use week-old eggs for easier shell removal
- Add baking soda to increase alkalinity and ease peeling
- Prepare an ice bath before starting for immediate cooling
- Lower eggs gently to prevent shell damage
- Allow eggs to reach room temperature for optimal results