The perfect egg

Submitted by gunnar on Tue, 09/11/2007 - 12:20

Boiling an egg is easy. Boiling the perfect egg however, requires extensive research. After many months of boiling, testing and statistics gathering I've concluded the following:

  1. The boiling time is approximately linearly proportional to the weight, i e the time can be expressed as
    time = weight * k.
  2. Assuming the perfect egg is defined as an egg where the yolk is slightly softer than creamy but not runny, then the k in the above formula is 1/9.

The egg must be pricked and lowered into already slowly boiling water, not too high above sea level.

The following table lists approximate boiling times in minutes for egg weights in the range 55 to 78 grams: 

 

Weight Time  
55 6.05  
56 6.15  
57 6.20  
58 6.25  
59 6.35  
60 6.40  
61 6.45  
62 6.55  
63 7.00  
64 7.05  
65 7.15  
66 7.20  
67 7.25  
68 7.35  
69 7.40  
70 7.45  
71 7.55  
72 8.00  
73 8.05  
74 8.15  
75 8.20  
76 8.25  
77 8.35  
78 8.40  

 

 

 

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