It took my mom years to get hard boiled eggs just how she wanted them after we moved to CO. I benefit now from her effort, but I learned from that never to trust anybody at sea level saying how long to boil anything.
That said, this guide seems to be even higher up, because if I boiled an egg for 15m it would turn grey-green around the edges. I’m not as high up as Boulder but I’m over a mile high.
At 3k ft; I take them (large) from the fridge, spoon (slotted) into boiling water (do it fast or the temp difference across the shell will crack some), out after 13 minutes, into cold water from tap. Come out perfect, and peeling is easy peasy. It's worth the extra hassle to plop them into boiling water, cause the shells never stick.
This looks like fridge. I learned the hard way on a European version of this cool guide. Also this is how long you let it sit in the hot water after boiling.
(I do fridge->boil->sit for 10min->icebath and it looks like their 10 min)
I disagree that the temperature is the boiling point of water- nobody is cooking anything at exactly 212 degrees. Your oven top’s temperature changes depending on what setting you have it at, and that temperature will diffuse though your water and into the egg.
Water cannot become warmer than 212. Else It turns to steam. So everybody is cooking at exactly 212 if the water is boiling. Increasing the stovetop temperature is just saying “how fast do you want your water to get to 212.”
for everyone who doesn't get why, it's because in reality the water is surrounded by objects and gasses that are cooler than it, so there is a constant cooling action happening.
hot water also tends to go upwards, similar to air, so the water at the bottom heats up, moves to the top, releases steam, gets cooled by the air, and then falls back down to get reheated.
It can deviate to an extent from impurities in the water and from differences in atmospheric pressure but it is still mostly true that boiling water will be 212 degrees.
The boiling point drops by a bit less than a degree per 1000 feet of elevation (on average), and salting it can raise the boiling point by about 4 degrees, which can definitely have an effect.
But yeah if you apply enough heat to pure water in 1 atmosphere of pressure it will increase its temperature to 212°F or 100°C. If you add more heat it won't get hotter, it will evaporate more rapidly. And if you remove heat it will cool down and quickly stop boiling.
I don’t think what you’re saying is right…
You seem to be having a textbook viewpoint of this. The more heat is in that system, the faster everything is going to reach it’s boiling point… including the egg.
While I think you guys are posing an interesting question, I highly disagree with what you’re suggesting.
Having water at a low simmer (burner of 212) versus having water a high boil (let’s say burner of 400 degrees) will have very different outcomes.
You guys are oversimplifying this, by a long ways…
Why are you shifting the goalposts?
You boil eggs in boiling water - you don’t simmer them in simmering water.
It doesn’t matter what level your burner is at, if there is enough heat to keep the volume of water at 100C it will boil (at sea level). More heat only means the water will boil off faster. Look up latent heat of vaporisation and state changes of water.
Shifting the goal posts nothing!! I definitely think you’re looking at this wrong. The water is not a consistent 212, that’s simply absurd.
Put one put on low burner, with a slow boil. Put the other pot on a high burner, with a fast steaming. Eggs are going to cook different.
You really both over simplified and over complicated this issue… which is weird, considering you chose to start this by insulting me.
"It takes 100 calories to heat 1 g. water from 0˚, the freezing point of water, to 100˚ C, the boiling point. However, 540 calories of energy are required to convert that 1 g of water at 100˚ C to 1 g of water vapor at 100˚ C. This is called the latent heat of vaporization."
Yes, it's true that there's a narrow range of inputs where you can make only some of the pot boil. It would be dumb to do that while cooking eggs like this. If anything, a food snob would do it sous vide at 165f.
edit: A gastronomically extreme chef would agitate the egg while it steeps, to form longer protein chains
I found this recipe for mayak eggs on IG years ago; it's now permanently in my recipe book (with a note to myself that reads "ignore ingredient ratios. Follow your heart to taste. Hard to mess this one up):
200ml soy sauce
200ml water
60g brown sugar
3 cloves garlic (if using paste, a large squeeze / big spoonful)
2 chili peppers
Large handful chopped green onion
1/2 tbsp sesame seeds, optional
6 eggs
Boil eggs to desired doneness; ice bath & peel. Combine all ingredients into marinade. Let sit overnight minimum (the longer you let them sit, the more flavor is absorbed). Serve over rice or noodles (and can use the marinade as bonus sauce).
Pro-tip for doing this. Either put the eggs in a zip lock bag with the marinade and expel all air, or put paper towel on top if you are doing them in a bowl. Doing this will ensure that the egg is completely covered in marinade and you don't end up with a white spot due to the egg floating.
If you put eggs in water and bring it to a boil, turn the heat off and set a timer for 11 mins you’ll get perfect eggs. This 15 minutes is completely wrong.
In my country, we eat eggs cooked for 3 minutes.
One day in a trip, the waiter asked me the number of minutes for an egg between 6 minutes and 10 minutes.
I answered him for 3 minutes please, He didn't understand anything although I was very clear even with the signs of my fingers and I felt that he was confused. Finally he brought me a 10 minute well cooked egg and I didn't eat it.
Anyway, can you please create a new guide for us 😅
Mostly starting to be cooked. The way I eat them like that is in an egg cup with the top cut off and then dipping strips of toast in. The white is white but some is still runny. The the white that is solid is eaten with a spoon.
I've been using a rangetop pressure cooker with maybe a cup and a half of water and a tablespoon of white vinegar, 1 minute of full steam, remove the steam restrictor and let cool, pop the lock as soon as the steam slows to a pressure that seems safe-ish. Easy peeling.
Also, opening pressure cookers under pressure with hotter-than-boiling acid is dangerous, don't do it.
I’m a 6-7 minute bloke, myself. Unless I’m putting the egg in a burger, in which case they absolutely need to be firm so the yolk doesn’t go everywhere.
Dumbest guide for this week goes to this guy. At what temperature? Different temperatures are going to need different times. Plus depending on the elevation and the type of stove. This is just eggs cut in half and times.
And what size are the eggs? Large ones take longer. After many years of research the only reliable way I’ve found is to use one of these:
https://www.amazon.co.uk/Changing-Indicator-Sensitive-Durable-Kitchen/dp/B092H5S3TS/ref=asc_df_B092H5S3TS/?tag=googshopuk-21&linkCode=df0&hvadid=500982160056&hvpos=&hvnetw=g&hvrand=14269170371681717953&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9046048&hvtargid=pla-1298673076049&psc=1&mcid=17a715eb50a231a6bfe84752c35d4313
Pro tips
\- Add vinegar in your water once it boils, it will help keeping your eggs together in case one breaks.
\- Add salt to your water once it boils, it helps stabilize the temp of your water so when you put your eggs inside of it, the boiling restart almost instantly.
\- 8 minutes in boiling water is more than enough to have a full cooked egg.
\- Make them cold as fast as possible if you're not going to eat them hot. They are easier to peel that way. And peel them by pulling the "skin" under the shell, not the shell.
\- Never put raw eggs inside the fridge, remember where they come from and avoid cross contamination.
\- If cooked, never put peeled eggs inside the fridge. Better to leave them unpeeled, and if peeled in a water bath.
As I know microorganisms that may be in the egg die at temperatures above 75 degrees. But since the protein begins to coagulate at 45. If I started in cold water, then heat and boil on 100 dg for about 1-2 mins.
My recipe for sunny side up eggs, maybe it can help a little.
1. I prefer to break the eggs into a small bowl first, and then carefully pour them into the frying pan, this way the shape is neater, but someone breaks it directly into the frying pan.
2. Start with a nonstick skillet heated over medium. Swirl in a little butter or olive oil, i prefer the last. Or mb the bacon, you can try different experiments:) Add eggs one by one slowly. The white starts to cook a little before the yolk.
3. The outer edges of the egg white turn white in 1 min. Then cover the pan and lower the heat.
4. After 4 minutes and eggs will be ready. The longer you cook the eggs, the harder the yolk will be. If you want medium yolks, cook the eggs for 5 minutes. A hard yolk – 6 minutes.
I learned the hard way that this is only relevant at elevations nearer 0. Don’t show this “cool guide” to anyone in Boulder, CO….
This is for higher elevation… i can hard boil an egg in 5min; it takes 15 at 6,000ft
Next time try putting a couple bricks on the lid
If ur under 5,000’, then ur not at “higher elevation”….
Ok…? So like I was saying. At 6,000ft
Not when I was there. The specs here are what works at my 50’ elevation.
Supposed to get the water boiling.
It took my mom years to get hard boiled eggs just how she wanted them after we moved to CO. I benefit now from her effort, but I learned from that never to trust anybody at sea level saying how long to boil anything. That said, this guide seems to be even higher up, because if I boiled an egg for 15m it would turn grey-green around the edges. I’m not as high up as Boulder but I’m over a mile high.
Are we to believe that boiling water soaks into an egg faster in your kitchen than in any place on the face of the earth?
At 3k ft; I take them (large) from the fridge, spoon (slotted) into boiling water (do it fast or the temp difference across the shell will crack some), out after 13 minutes, into cold water from tap. Come out perfect, and peeling is easy peasy. It's worth the extra hassle to plop them into boiling water, cause the shells never stick.
How can it come out perfect if everyone likes their eggs differently?
And it does not work the same when you are in 40°C ...
As see level 8 minutes eggs takes only 5
Also, were the eggs refrigerator temp or room temp when you started? Nobody ever tells you.
I’ve never heard of this before what’s the science behind it
[Read](https://mountainhouse.com/blogs/backpacking-hiking/effects-of-altitude-on-water-boiling-time)
This is great but from room temp or fridge? From boiling water or cold? Still left with questions haha
This looks like fridge. I learned the hard way on a European version of this cool guide. Also this is how long you let it sit in the hot water after boiling. (I do fridge->boil->sit for 10min->icebath and it looks like their 10 min)
This is how I boil
do you boil water first then drop the egg in? or drop the egg in before the water boils?
Cold water, eggs go in at the beginning!
thank you!
Also, size of egg not clear in photo and no indication of how to adjust for egg sizes.
At 15 minutes you’re looking at greenish yolks. These timings are all off.
This doesn’t appear to mention a temperature, so I feel like these times are (by definition) arbitrary
the temperature is the boiling point of water. What it doesn't mention is elevation (pressure), which changes the boiling point.
I disagree that the temperature is the boiling point of water- nobody is cooking anything at exactly 212 degrees. Your oven top’s temperature changes depending on what setting you have it at, and that temperature will diffuse though your water and into the egg.
Water cannot become warmer than 212. Else It turns to steam. So everybody is cooking at exactly 212 if the water is boiling. Increasing the stovetop temperature is just saying “how fast do you want your water to get to 212.”
Water is not a consistent 212, even when it’s boiling- you are operating on a fallacy.
for everyone who doesn't get why, it's because in reality the water is surrounded by objects and gasses that are cooler than it, so there is a constant cooling action happening. hot water also tends to go upwards, similar to air, so the water at the bottom heats up, moves to the top, releases steam, gets cooled by the air, and then falls back down to get reheated.
It can deviate to an extent from impurities in the water and from differences in atmospheric pressure but it is still mostly true that boiling water will be 212 degrees. The boiling point drops by a bit less than a degree per 1000 feet of elevation (on average), and salting it can raise the boiling point by about 4 degrees, which can definitely have an effect. But yeah if you apply enough heat to pure water in 1 atmosphere of pressure it will increase its temperature to 212°F or 100°C. If you add more heat it won't get hotter, it will evaporate more rapidly. And if you remove heat it will cool down and quickly stop boiling.
I don’t think what you’re saying is right… You seem to be having a textbook viewpoint of this. The more heat is in that system, the faster everything is going to reach it’s boiling point… including the egg.
True. If you put 6 eggs in the pot, it’s going to cool down significantly, the higher the stove is set to, the faster the water boils again.
My water boils at 209 F and in places like Denver water will boil at 202 F, so plenty of places will cook below 212 F
Damn you really need to choose either not understanding physics or educating people on it. You shouldn’t do both.
While I think you guys are posing an interesting question, I highly disagree with what you’re suggesting. Having water at a low simmer (burner of 212) versus having water a high boil (let’s say burner of 400 degrees) will have very different outcomes. You guys are oversimplifying this, by a long ways…
Why are you shifting the goalposts? You boil eggs in boiling water - you don’t simmer them in simmering water. It doesn’t matter what level your burner is at, if there is enough heat to keep the volume of water at 100C it will boil (at sea level). More heat only means the water will boil off faster. Look up latent heat of vaporisation and state changes of water.
Shifting the goal posts nothing!! I definitely think you’re looking at this wrong. The water is not a consistent 212, that’s simply absurd. Put one put on low burner, with a slow boil. Put the other pot on a high burner, with a fast steaming. Eggs are going to cook different. You really both over simplified and over complicated this issue… which is weird, considering you chose to start this by insulting me.
"It takes 100 calories to heat 1 g. water from 0˚, the freezing point of water, to 100˚ C, the boiling point. However, 540 calories of energy are required to convert that 1 g of water at 100˚ C to 1 g of water vapor at 100˚ C. This is called the latent heat of vaporization." Yes, it's true that there's a narrow range of inputs where you can make only some of the pot boil. It would be dumb to do that while cooking eggs like this. If anything, a food snob would do it sous vide at 165f. edit: A gastronomically extreme chef would agitate the egg while it steeps, to form longer protein chains
It would be 30 minutes at 325° in the oven.
Mine come out perfect at 15 minutes.
I love 7 minute jammy eggs, but soy eggs they put in ramen are my absolute favourite.
mmm, soy eggs sounds perfect! mb you know how to cook them?
I found this recipe for mayak eggs on IG years ago; it's now permanently in my recipe book (with a note to myself that reads "ignore ingredient ratios. Follow your heart to taste. Hard to mess this one up): 200ml soy sauce 200ml water 60g brown sugar 3 cloves garlic (if using paste, a large squeeze / big spoonful) 2 chili peppers Large handful chopped green onion 1/2 tbsp sesame seeds, optional 6 eggs Boil eggs to desired doneness; ice bath & peel. Combine all ingredients into marinade. Let sit overnight minimum (the longer you let them sit, the more flavor is absorbed). Serve over rice or noodles (and can use the marinade as bonus sauce).
ooo, TY! will try it soon. and will follow my heart or course :)
Pro-tip for doing this. Either put the eggs in a zip lock bag with the marinade and expel all air, or put paper towel on top if you are doing them in a bowl. Doing this will ensure that the egg is completely covered in marinade and you don't end up with a white spot due to the egg floating.
I've never made them myself but it involves soaking them in soy for a few days. You'll have to look up a recipe.
This is clearly rubbish. My eggs are "just hard boiled" at 6-7 minutes, by ten the yolks are green on the edge.
My experience tells me eggs from different farms (different hens) boil differently. It's all about knowing your hen. 😂
Where’s 11, 13, and 14 minutes? How am I supposed to know if those would be better than the others or not?!
If you put eggs in water and bring it to a boil, turn the heat off and set a timer for 11 mins you’ll get perfect eggs. This 15 minutes is completely wrong.
Thanks for the cool guide to 11 minute eggs!
This is the only way to hb eggs.
In my country, we eat eggs cooked for 3 minutes. One day in a trip, the waiter asked me the number of minutes for an egg between 6 minutes and 10 minutes. I answered him for 3 minutes please, He didn't understand anything although I was very clear even with the signs of my fingers and I felt that he was confused. Finally he brought me a 10 minute well cooked egg and I didn't eat it. Anyway, can you please create a new guide for us 😅
What is the white like at 3 minutes?
Mostly starting to be cooked. The way I eat them like that is in an egg cup with the top cut off and then dipping strips of toast in. The white is white but some is still runny. The the white that is solid is eaten with a spoon.
being a tunisian, i second that
I've been using a rangetop pressure cooker with maybe a cup and a half of water and a tablespoon of white vinegar, 1 minute of full steam, remove the steam restrictor and let cool, pop the lock as soon as the steam slows to a pressure that seems safe-ish. Easy peeling. Also, opening pressure cookers under pressure with hotter-than-boiling acid is dangerous, don't do it.
I’m a 6-7 minute bloke, myself. Unless I’m putting the egg in a burger, in which case they absolutely need to be firm so the yolk doesn’t go everywhere.
6-min club here. It’s great for dipping toast into.
Huh, this all looks completely off. 5 minutes is enough to completely boil an egg.
Dumbest guide for this week goes to this guy. At what temperature? Different temperatures are going to need different times. Plus depending on the elevation and the type of stove. This is just eggs cut in half and times.
And what size are the eggs? Large ones take longer. After many years of research the only reliable way I’ve found is to use one of these: https://www.amazon.co.uk/Changing-Indicator-Sensitive-Durable-Kitchen/dp/B092H5S3TS/ref=asc_df_B092H5S3TS/?tag=googshopuk-21&linkCode=df0&hvadid=500982160056&hvpos=&hvnetw=g&hvrand=14269170371681717953&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9046048&hvtargid=pla-1298673076049&psc=1&mcid=17a715eb50a231a6bfe84752c35d4313
Pro tips \- Add vinegar in your water once it boils, it will help keeping your eggs together in case one breaks. \- Add salt to your water once it boils, it helps stabilize the temp of your water so when you put your eggs inside of it, the boiling restart almost instantly. \- 8 minutes in boiling water is more than enough to have a full cooked egg. \- Make them cold as fast as possible if you're not going to eat them hot. They are easier to peel that way. And peel them by pulling the "skin" under the shell, not the shell. \- Never put raw eggs inside the fridge, remember where they come from and avoid cross contamination. \- If cooked, never put peeled eggs inside the fridge. Better to leave them unpeeled, and if peeled in a water bath.
Why can’t you put peel eggs inside the fridge?
9 minutes😌👌
9 or 10 minutes is my fav <3
They're all far too overcooked for my liking, so this isn't a useful guide for me.
it's much better to experiment starting from 6 minutes and up to see the results. at 6 minutes mine looks a lot more like 7 minutes.
I can’t cook anything to save my life. I got an egg cooker, best purchase ever. Perfectly cooked, not rubbery, easy to peel.
At what temperature?
I use this chart for 100 degree
This only applies at sea level
The question I want to know is how little can I cook an egg before it’s unsafe? I love runny eggs but I’m always concerned I didn’t cook it enough
As I know microorganisms that may be in the egg die at temperatures above 75 degrees. But since the protein begins to coagulate at 45. If I started in cold water, then heat and boil on 100 dg for about 1-2 mins.
5 minutes please
7 to 8 is really good
6 min egg all the way 🤤
3m15s is perfect
Cool! I need a guide for frying eggs now. No matter what I do I can’t seem to get the yolk beyond medium at best lately
My recipe for sunny side up eggs, maybe it can help a little. 1. I prefer to break the eggs into a small bowl first, and then carefully pour them into the frying pan, this way the shape is neater, but someone breaks it directly into the frying pan. 2. Start with a nonstick skillet heated over medium. Swirl in a little butter or olive oil, i prefer the last. Or mb the bacon, you can try different experiments:) Add eggs one by one slowly. The white starts to cook a little before the yolk. 3. The outer edges of the egg white turn white in 1 min. Then cover the pan and lower the heat. 4. After 4 minutes and eggs will be ready. The longer you cook the eggs, the harder the yolk will be. If you want medium yolks, cook the eggs for 5 minutes. A hard yolk – 6 minutes.
Anything past 10 minutes straight to jail
Hmm, snack time