My Boiled Egg

Boiling time from the physics of heat flowing through yolk and white.

Egg Weight in shell g

Starting temperature °C

Modelled shape

Egg-shaped Sphere

Doneness

Runny 62 °C Liquid, warm yolk for dipping toast soldiers. Jammy 66 °C Thick, glossy yolk that holds on a spoon. Ramen egg. Fudgy 70 °C Set around the edge, soft and fudgy in the middle. Hard-boiled 77 °C Fully set, crumbly yolk for salads and deviled eggs.

Target yolk centre temperature °C

Water and cooling

Altitude m

Salted water (about 20 g/L)

Air at room temperature Water at room temperature Ice bath

Room temperature °C

Boil –:––

Rest –:––

Yolk centre –

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Temperature inside the egg

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Model: the egg is a solid of revolution with a Hügelschäffer egg outline (breadth/length 0.75) holding a spherical yolk at its centre of volume, shell ignored. The heat equation is solved with axisymmetric finite elements (scikit-fem), or on a 1D radial mesh for the sphere option, exactly in time through an eigen-decomposition, and validated against the closed-form sphere solution. Altitude lowers the boiling point through the standard atmosphere and the Clausius–Clapeyron relation. The target is the peak centre temperature, including the carry-over heating that continues after the egg leaves the water.