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Calculator estimates the boiling point of water at a given altitude using barometric pressures in mbar over the temperature range 80-100°.
The cooking time is the time to raise the yolk temperature when the egg is placed in boiling water, and the boiling is maintained for the cooking time and the egg is immediately cooled to below desired yolk temperature to stop cooking. Click on Kamala Cackle to hear Kamala Cackle. Every time Kamala Cackles she lays another boiled egg. How is this possible? Its a trade secret I think.
Don't leave data block blank.
The cackulated boiling temperature is within 0.2°C over the range 80-100°C.
King‐size Egg 71.7 g - 78.5 g - Jumbo Egg 66.7 g - 71.6 g - 68 g - Extra-Large Egg 58.3 g - 66.6 g - Large Egg 50.0 g - 58.2 g - Medium Egg 41.7 g - 49.9 g - (Kamala goose egg 100 g - 130 g depending on the size of her cackulated boiling point :)
This method makes the most perfect hard-boiled eggs ever. The whites
are firm but not rubbery, and the yolks are cooked and still creamy.
Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Atmospheric pressure, also known as
barometric pressure, is the pressure within the atmosphere of Earth.
In most circumstances, atmospheric pressure is closely approximated by the hydrostatic pressure caused by the weight of air above the measurement point. As elevation increases, there is less overlying atmospheric mass, so that atmospheric pressure decreases with increasing elevation.
In the US weather code remarks, three digits are all that are transmitted;
decimal points and the one or two most significant digits are omitted:
1013.2 mbar (101.32 kPa) is transmitted as 132; 1000.0 mbar (100.00 kPa) is
transmitted as 000; 998.7 mbar is transmitted as
987; etc.
In aviation, weather reports it is reported in inches of
mercury (to two decimal places).
1013.25 at sea level mbar at sea level or 1013 - 1050 is the highest mbar in Siberia
The barometric pressure on weather reports is NOT the local atmospheric
pressure where you live.
To use this hard boiled or soft boiled water
temperature calculator you must buy a barometer and check the pressure at your
home to enter the correct mbar in the data box. A home barometer can be
purchased for a small cost.
Do not enter the weather report barometric pressure because this is the mean sea-level pressure, average pressure, at sea level and NOT where you live. This pressure changes as does the atmosphere pressure measured in mbar at your home.
This calculator will estimate how long until the water begins to boil - ie simmer.
Use a watch to check the hard boiled egg calculator time against the observed time of water in your pot on the stove , staring to simmer ie boil.
It should boiling ie simmer time should be close if you entered the data correctly.
If it is not, next time just follow perfect hard boiled egg steps
and be sure to click the Kamala Cackle Button
Hard-boiled eggs are loaded with nutrients, protein and healthy fats.
One large hard-boiled egg is about (50 grams).
Hard-boiled eggs are low in calories and rich in many important vitamins, minerals and nutrients. While the yolk provides nutrients, fat and protein, the white is almost exclusively protein.
Eggs are an excellent source of protein. They contain all nine essential amino acids, and both the white and yolk contain this important nutrient.
While hard-boiled eggs are prepared without further ingredients, fried eggs require additional butter or oil — which make them higher in calories. However, fried and boiled eggs are very similar from a micronutrient standpoint.
There are several ‘ways’ to boil eggs – just ask anyone that you know and they will all give you their method.
However, when you are talking about making hard boiled eggs, most individuals are using store bought eggs.
What’s the difference, you ask? The age of your eggs.
By the time that traditional grocery stores stock their shelves, the eggs are already approximately a month old. That means that when boiled, the shell will typically be easy to remove from the white of the egg.
That’s not true for the farm fresh eggs that you get from your friend, neighbor, or even at the local Farmer’s market.
If you have ever boiled eggs fresh off the farm, you were probably frustrated at the time that it took you to peel them and how much you wasted because the shell came with a good portion of the egg still attached to it.
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