Hard or soft - how do you like your egg?
With the following information the perfect egg succeeds:
* Egg size by weight class (S, M, L, XL)
* Desired result (soft, creamy, hard)
* egg temperature
* Altitude above sea level (automatically determined by approximate GPS location)
The science of egg cooking:
For the calculation of the time the weight formula of Charles Williams is used.
Charles Williams published his formula in 1998 in response to the New Scientist Magazine question "Is there a formula for calculating the cooking time for a soft-boiled egg based on its weight and initial temperature?".
With the following information the perfect egg succeeds:
* Egg size by weight class (S, M, L, XL)
* Desired result (soft, creamy, hard)
* egg temperature
* Altitude above sea level (automatically determined by approximate GPS location)
The science of egg cooking:
For the calculation of the time the weight formula of Charles Williams is used.
Charles Williams published his formula in 1998 in response to the New Scientist Magazine question "Is there a formula for calculating the cooking time for a soft-boiled egg based on its weight and initial temperature?".
Show More
