Precision Scientific Egg Timer and Altitude Calculator

Water boils at lower temperatures as you go higher in altitude because there is less atmospheric pressure. At 2,000 meters, water boils at roughly 93°C instead of 100°C, meaning your egg needs much more time to reach the same internal temperature.

Fridge eggs (around 4°C) require roughly 1.5 to 2 minutes more than room-temperature eggs. Our calculator adjusts for this 'thermal starting line' automatically to ensure perfect results.

The green ring is ferrous sulfide. It forms when the sulfur in the egg white reacts with the iron in the yolk due to overcooking or high heat. To prevent it, use our timer and immediately submerge the egg in an ice bath.

Very fresh eggs have a lower pH, making the membrane stick tightly to the shell. For easy peeling, use eggs that are 1-2 weeks old, drop them into already boiling water, and use an ice bath after cooking.