Egg Boiling Calculator / Calculate Time for Boiled Egg

Our egg boiling calculator compute the precise cooking duration required to achieve your desired egg consistency.

A large egg (63g) stored at refrigerator temperature (4°C), cooked at sea level for a medium-soft yolk, requires approximately 6 minutes and 30 seconds.

By employing thermodynamic principles, it ensures perfect results, considering the heat transfer rates through the eggshell, albumen, and yolk.

Egg Boiling Examples

High-Altitude Soft Boiled:

• Egg weight: 58g
• Starting temperature: 4°C
• Altitude: 5,000 feet
• Desired: Soft yolk
• Calculated time: 7 minutes 15 seconds

Room Temperature Medium:

• Egg weight: 65g
• Starting temperature: 20°C
• Altitude: sea level
• Desired: Medium yolk
• Calculated time: 5 minutes 45 seconds

Extra Large Hard Boiled:

• Egg weight: 70g
• Starting temperature: 8°C
• Altitude: 2,000 feet
• Desired: Hard yolk
• Calculated time: 9 minutes 30 seconds

Egg Boiling Calculation Formula

The formula incorporates Newton’s Law of Cooling and thermal conductivity principles:

t = K × M^(2/3) × ln[0.76 × (To - Tw)/(Ty - Tw)]

Where:

• t = cooking time (seconds)
• K = thermal conductivity constant (0.0013)
• M = egg mass (grams)
• To = initial temperature (°C)
• Tw = water temperature (100°C)
• Ty = desired yolk temperature (°C)

For a 60g egg at 4°C, aiming for a medium yolk (68°C):

t = 0.0013 × 60^(2/3) × ln[0.76 × (4 - 100)/(68 - 100)] = 360 seconds

How to Calculate Egg Boiling?

To calculate egg boiling time:

• Measure egg mass using a kitchen scale.
• Note starting temperature using a thermometer.
• Determine desired doneness temperatures: Soft: 63°C, Medium: 68°C, Hard: 73°C
• Apply altitude correction: Add 5% time per 1,000 feet above sea level.

For a 65g egg from the refrigerator (4°C) at 3,000 feet altitude:

• Base time: 390 seconds (using formula).
• Altitude adjustment: +15% (3 × 5%).
• Final cooking time: 449 seconds (7 minutes 29 seconds).