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:
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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