Only those who regularly boil eggs will understand how difficult this is, even if the time is right, the result is still… every time.
Boiling an egg just cooked is not difficult, no one thought it was difficult! According to physics, in order to boil eggs both yolks and whites, there are many factors that contribute.
Perhaps you have not considered all the factors. Don’t take it lightly, this problem requires more brain cells than you think! Ready yet?
So first, remember the 3 most important factors when boiling eggs: size – the temperature of the egg before boiling, and surprisingly – the altitude of where you live.
The egg looks small but is very complex. Yolks and whites contain different amounts of fat and protein, so cooking temperatures are also different.
The whites will ripen faster. Specifically, at about 62-65 degrees Celsius, the whites begin to solidify, but the yolk needs 65-70 degrees Celsius.
Same shell but very different yolk and white
So if you boil for not long enough, the temperature is not high enough, maybe the whites are cooked and the yolks are not, still “melting” like… lava. And so you’ll have delicious (accidentally) delicious poached eggs!
Also, as you probably already know: small eggs take less time to boil, and eggs that come out of the fridge take longer to cook than eggs left at room temperature.
Small eggs take less time to boil.
This is the real “mystery factor” that you don’t take into account when boiling eggs. Why? Because the liquid (here, egg broth) boils only when the internal vapor pressure is equal to atmospheric pressure. The higher the altitude, the thinner the air, the lower the atmospheric pressure, and the lower the boiling point.
Once the water has boiled, they will stay at that temperature and then evaporate, not heating up again. Eggs need enough heat energy to freeze. So the higher you go, the longer you have to boil the egg to provide enough heat energy for it.
“Flying up like a rattlesnake” is real. You are starving because the eggs are still not cooked!
This also applies to account for:
Do you understand the factors that make an egg ripen quickly or slowly? Size – this pre-boiled egg temperature. And the height of the place where I boiled my eggs (above sea level) too.
That’s basically it, but physicist Charles Williams at the University of Exeter, UK goes into even more detail. He mulled over the elements and the interrelationships between them. Finally, the formula for calculating the time to boil eggs “hundreds of eggs” is as follows:
t = m * K * log(ywr * (T eggs – T water)/(T – T water))
where t is the time of egg ripening, m is the mass of the egg, K is the thermal conductivity of the egg, T is the temperature between the yolk and the white, T is the egg temperature, T water is the water temperature, and ywr is the ratio of yolk to white.
Search google how to boil perfectly cooked eggs, it shows this recipe, just eat something else.
There, you see, boiling a perfectly cooked egg takes precise time, which is extremely difficult. So cherish those who boil perfectly cooked (or at least perfectly delicious) eggs with their cooking experience, not the average!
But here are a few helpful tips that can help you hard-boil your eggs!
You should wait for the water to boil and then drop the eggs. Press your fingernail into the more “blunt” end of the egg, giving it more contact with the air bubbles, so they don’t burst. Add vinegar to soften the peel, making it easier to peel later.