Ideal Egg Boiling Time Simulator

Calculate exact egg boiling time down to the second based on egg size (S/M/L/XL), starting temperature (fridge/room), altitude, and yolk doneness.

Formula

Time (s) = 27.5 × (Mass)^(2/3) × ln[0.76 × (T_water - T_egg) / (T_water - T_yolk)]

Source / method note

Based on thermodynamic heat transfer equations and Dr. Charles Williams’ egg boiling physics model.

Legal / official rate note

For culinary optimization. Stovetop heat output and shell thickness may introduce minor ±15s variations.

Frequently Asked Questions

Why shock eggs in ice water after boiling?

Ice water stops the residual cooking process instantly and causes the egg to shrink slightly inside the membrane, making it effortless to peel.

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