The Equation for Making the Perfect Hard-Boiled Egg (by Peter Barham)
Author: tonagaiExecutions: 4011
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This is the equation for making the perfect hard-boiled egg. Peter Barham introduced it in his book *The Science of Cooking*.
The yolk temperature is roughly as follows:
63–66°C: Onsen tamago (hot spring egg)
66–70°C: Soft-boiled
70–80°C: Firm
80°C or higher: Fully hard-boiled
.
63–66°C: Onsen tamago (hot spring egg)
66–70°C: Soft-boiled
70–80°C: Firm
80°C or higher: Fully hard-boiled
.
| Cooking time | Minutes |
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