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Perfect Egg Doneness — Every Time

Protein denaturation at 62°C (white) and 68°C (yolk). Altitude, size, temp. Runny to deviled.

Concept Fundamentals
α = k/(ρ·c)
Thermal Diffusion
Heat transfer rate
65–70°C target
Soft Yolk
Protein coagulation
~80°C
White Setting
Albumin denaturation
Size + altitude + start T
Variables
Precision cooking
Try the Egg Boiling CalculatorUse the tools below to explore something different

✨ The Fun Behind This

Why It's Fun

Eggs cook via protein denaturation: whites at ~62°C, yolks at ~68°C. At high altitude, water boils cooler, so heat transfers slower.

How It Works

Boiling point drops ~1°F per 500 ft. White denatures 62°C, yolk 68°C. Fridge eggs need ~1.5 min extra. Large eggs need ~1 min more than medium.

Key Insights

  • ●Protein denaturation is irreversible. Once the white sets, it won't become runny again.
  • ●In Denver (5,280 ft), water boils at ~203°F. Add 1–2 minutes to egg cook time.
  • ●Ajitsuke tamago (ramen egg) aims for 6–7 min: set white, jammy custardy yolk.
  • ●Large eggs need ~1 min more than medium. Extra-large need ~2 min more.
Sources:USDA Egg Guidelines
🥚
EGG SCIENCE LAB

Perfect Egg Doneness — Every Time

Protein denaturation at 62°C (white) and 68°C (yolk). Altitude, size, temp. Runny to deviled.

🥚 Click to Load Preset

🥚 Egg Cross-Section — Doneness Preview

Doneness Spectrum

RunnyDeviled Ready

🌡️ Water Boiling Point at Your Altitude

212°F
(100.0°C)

Egg Parameters

🧪 EGG SCIENCE LAB — RESULTSCALCULATED
Cook Time
8.5 min
(510 sec)
Doneness
Jammy Perfection
Boiling Point
212°F
Water Needed
~3 qt
⏱️ Set timer for 8.5 minutes from when water returns to boil
Recommended Cook Time
8.5 min
Start timer when water returns to rolling boil
Egg white denatures 62°C · Yolk 68°C

📈 Egg Internal Temp Over Time

📊 Cook Times by Doneness

For educational and informational purposes only. Verify with a qualified professional.

🎲 Fun Facts

🧪

Protein denaturation is irreversible. Once the egg white sets, it won't become runny again.

— Food Science

⛰️

In Denver (5,280 ft), water boils at ~203°F. Add 1–2 minutes to egg cook time.

— Altitude cooking

🍜

Ajitsuke tamago (ramen egg) aims for 6–7 min: set white, jammy custardy yolk.

— Japanese cuisine

📐

Large eggs need ~1 min more than medium. Extra-large need ~2 min more.

— USDA

Eggs cook via protein denaturation: whites at ~62°C, yolks at ~68°C. At high altitude, water boils cooler, so heat transfers slower. This calculator adjusts for altitude, egg size, starting temperature, and your desired doneness.

🥚 Egg Science

  • • White: Denatures at 62°C (144°F)
  • • Yolk: Denatures at 68°C (154°F)
  • • Altitude: Water boils ~1°F cooler per 500 ft
  • • Fridge vs room: Cold eggs need ~1.5 min extra

💡 Fun Egg Facts

🧪Protein denaturation is irreversible. Once the egg white sets, it won't become runny again.Source: Food Science
⛰️In Denver (5,280 ft), water boils at ~203°F. Add 1–2 minutes to egg cook time.Source: Altitude cooking
🍜Ajitsuke tamago (ramen egg) aims for 6–7 min: set white, jammy custardy yolk.Source: Japanese cuisine
📐Large eggs need ~1 min more than medium. Extra-large need ~2 min more.Source: USDA
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