# Master Guide for Precision Egg Boiling and Thermodynamics
Boiling an egg is a classic exercise in applied thermodynamics. Achieving a specific texture is about controlling the rate of heat transfer from the boiling water to the core of the egg, which varies based on pressure, mass, and starting energy. 62°C White Sets
68°C Yolk Sets
-1°C Boil Drop / 300m
0s Timing Margin
# Comparison of Egg Boiling Stages
Soft Boiled (Dippy)
Partially set whites and completely liquid, golden yolk.
- Delicate silken texture
- Perfect for toast soldiers
- Quick 3-5 min cook time
- Highest peeling difficulty
Mollet (Jammy)
Firm, established whites with a custard-like, thick yolk.
- The culinary gold standard
- Honey-thick yolk texture
- Elastic, resilient whites
- Ideal for bowls and ramen
Hard Boiled
Completely set proteins with a solid, tender yolk.
- Solid and opaque center
- Easiest to transport/peel
- Mainstay for deviled eggs
- Requires instant cooling
# Water Boiling Points by Altitude
| City / Altitude | Elevation (m) | Boiling Point (°C) | Added Time |
|---|---|---|---|
| Sea Level (Coast) | 0m | 100°C | 0s |
| Denver, USA | 1600m | 94.5°C | +55s |
| Mexico City | 2240m | 92.6°C | +75s |
| La Paz, Bolivia | 3640m | 88.1°C | +140s |
Hard to Peel or Green Yolk Syndrome?
The green ring is ferrous sulfide caused by overcooking (sulfur from whites reacting with iron in yolks). If eggs won't peel, they are too fresh; a low pH causes the membrane to fuse to the shell. Use week-old eggs and a vigorous ice bath.
# Egg Science Technical Glossary
- Ovotransferrin
- The egg white protein that sets first at 62°C, providing the initial white structure.
- Ovalbumin
- The major egg protein requiring higher heat (80°C) to reach full solidification.
- Atmospheric Pressure
- The external force affecting boiling temperature; lower pressure equals a lower boil.
- Thermal Shock
- The process of rapid cooling to instantly halt residual internal heat transfer.