An Egg Boiling Calculator is a handy tool that helps determine the perfect cooking time for boiling eggs based on t = 0.451 M^(2/3) ln(0.76 * (T_w – T_0) / (T_y – T_0)) formula.
To convert between Celsius and Fahrenheit, use the following equations:
- °F = (°C * 9/5) + 32
- °C = (°F – 32) * 5/9
Egg Boiling Calculator
| Egg Size | Starting Temp | Desired Doneness | Boiling Time | Internal Temp |
|---|---|---|---|---|
| Small (50g) | 4°C (39°F) | Soft | 5 min 30 sec | 63°C (145°F) |
| Medium (58g) | 4°C (39°F) | Soft | 6 min 15 sec | 63°C (145°F) |
| Large (67g) | 4°C (39°F) | Soft | 7 min | 63°C (145°F) |
| Small (50g) | 4°C (39°F) | Medium | 7 min | 68°C (154°F) |
| Medium (58g) | 4°C (39°F) | Medium | 8 min | 68°C (154°F) |
| Large (67g) | 4°C (39°F) | Medium | 9 min | 68°C (154°F) |
| Small (50g) | 4°C (39°F) | Hard | 9 min | 74°C (165°F) |
| Medium (58g) | 4°C (39°F) | Hard | 10 min | 74°C (165°F) |
| Large (67g) | 4°C (39°F) | Hard | 11 min | 74°C (165°F) |
Egg Boiling Chart
| Egg Size | Soft-Boiled | Medium-Boiled | Hard-Boiled |
|---|---|---|---|
| Small | 5 minutes | 7 minutes | 9 minutes |
| Medium | 6 minutes | 8 minutes | 10 minutes |
| Large | 7 minutes | 9 minutes | 11 minutes |
Egg Boiling Formula
The formula is as follows:
t = 0.451 M^(2/3) ln(0.76 * (T_w – T_0) / (T_y – T_0))
Where:
- t is the cooking time in minutes
- M is the mass of the egg in grams
- T_w is the temperature of the boiling water (usually 100°C or 212°F)
- T_0 is the initial temperature of the egg before being placed in the water
- T_y is the desired temperature of the egg yolk
Suppose we have a large egg weighing 70 grams, taken straight from the refrigerator at 4°C (39.2°F). We want to achieve a firm yolk with a temperature of 70°C (158°F).
The boiling water is at 100°C (212°F). Plugging these values into the formula gives us a cooking time of approximately 8.4 minutes.
The most commonly used egg boiling formula was developed by Dr. Charles D. H. Williams, a British scientist. His formula takes into account the mass of the egg, the temperature of the egg before boiling, and the desired temperature of the yolk.
How Long Should I Boil an Egg?
The ideal boiling time for an egg depends on several factors, including the size of the egg, its starting temperature, your desired level of doneness, and even the altitude at which you’re cooking.
For soft-boiled eggs with a runny yolk, you typically want to boil large eggs for about 6-7 minutes.
This will result in a fully cooked white and a warm, liquid yolk.
Medium-boiled eggs, where the yolk is partially set but still somewhat creamy, usually require about 8-9 minutes of boiling for large eggs.
For hard-boiled eggs with fully set yolks, you’ll want to boil large eggs for about 10-12 minutes.
Egg Boiling Temperature and Time
The relationship between temperature and time is crucial in achieving the perfect boiled egg.
- Soft-boiled eggs: Approximate cooking time: 5-7 minutes
- Medium-boiled eggs: Approximate cooking time: 7-9 minutes
- Hard-boiled eggs: Approximate cooking time: 10-12 minutes
The 555 Rule for Boiling Eggs
The 555 rule for boiling eggs is a simple method to achieve different levels of doneness.
This rule suggests:
- 5 minutes for soft-boiled eggs
- 10 minutes for medium-boiled eggs
- 15 minutes for hard-boiled eggs
Is 12 Minutes Enough to Boil an Egg?
Boiling an egg for 12 minutes will typically result in a fully hard-boiled egg with both the white and yolk completely set.
- Egg size: A 12-minute cooking time is suitable for large eggs. If you’re using extra-large or jumbo eggs, you might need to add an extra minute or two.
- Starting temperature: If your eggs are at room temperature rather than refrigerated, 12 minutes of boiling might result in slightly overcooked eggs.
- Altitude: At higher altitudes, water boils at a lower temperature, so 12 minutes might not be enough to fully hard-boil an egg.
- Personal preference: Some people prefer their hard-boiled eggs with a slightly softer center, in which case 12 minutes might be too long.
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