Egg Boiling Calculator
To accurately use egg boiling calculator, choose your egg size category: Small (under 53g), Medium (53-63g), Large (63-73g) or Extra Large (over 73g).
Set Temperature, Refrigerated (4°C/40°F), Room Temperature (20°C/68°F), select desired yolk consistency, Soft Boiled: Runny yolk, Medium Boiled: Jammy yolk, Hard Boiled.
Specify your altitude in meters, Sea Level (0m), Low Altitude (1-500m), Medium Altitude (501-1500m), or High Altitude (1500m+).
The calculator will provide the ideal boiling time for the eggs.
Egg Boiling Chart
Ref to this egg boiling table by temperature and Time.
| Temperature (°C) | Time (Minutes) | Desired Doneness |
|---|---|---|
| 60°C – 64°C | 35-40 | Barely Cooked |
| 65°C – 68°C | 12-14 | Soft-Boiled (Runny Yolk) |
| 70°C – 72°C | 10-12 | Soft-Boiled (Creamy Yolk) |
| 75°C – 78°C | 8-10 | Medium-Soft Boiled |
| 80°C – 85°C | 8-10 | Medium-Boiled |
| 90°C | 7-9 | Medium-Hard Boiled |
| 95°C – 100°C | 10-12 | Hard-Boiled |
Egg Boiling Formula
The boiling time is calculated using the heat transfer formula:
t = (M^(2/3) c ρ^(1/3)) / (K h A * ΔT)Where:
- M: Mass of the egg
- c: Specific heat capacity of the egg
- ρ: Density of the egg
- K: Thermal conductivity
- h: Heat transfer coefficient
- A: Surface area
- ΔT: Temperature difference between the starting and desired temperature
The scientific equation for calculating egg cooking time was developed through thermodynamic research by Charles Williams, resulting in the Gibbs method. The mathematical formula is:
t = M^(2/3) K ln(0.76 * (To - Tw)/(Ty - Tw))Where these essential variables represent:
- Mass (M): Weight of egg in grams
- Thermal Conductivity (K): Constant value of 0.0054
- Initial Temperature (To): Starting egg temperature in °C
- Water Temperature (Tw): Boiling point at 100°C
- Target Temperature (Ty): Desired final yolk temperature in °C
- Natural Logarithm (ln): Mathematical function
How to Calculate How Long Does it Take to Boil an Egg?
Measure egg mass: Use a scale or reference these standard sizes: Small Egg: 40g, Medium Egg: 50g, Large Egg: 60g
Check starting temperature: Refrigerated: 4°C, Room Temperature: 20°C
Select desired doneness: Soft-Boiled: 63-67°C, Medium-Boiled: 68-75°C, Hard-Boiled: 76-82°C
- Soft-Boiled Large Egg: Input Values: 60g, 4°C, 65°C, Cooking Time: 5.8 minutes
- Medium-Boiled Room Temperature Egg: Input Values: 50g, 20°C, 72°C, Cooking Time: 4.9 minutes
- Hard-Boiled Small Egg: Input Values: 40g, 4°C, 82°C, Cooking Time: 4.2 minutes
- Soft-Boiled Extra Large Egg: Input Values: 65g, 20°C, 63°C, Cooking Time: 6.1 minutes
- Medium-Boiled Jumbo Egg: Input Values: 70g, 4°C, 70°C, Cooking Time: 6.5 minutes
What is Egg Boiling?
Egg boiling time is the precise duration needed to achieve desired doneness in boiled eggs. It’s like an egg’s cooking signature – uniquely combining size, temperature, and altitude factors.