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At sea level, water boils at 100 °C (212 °F). For every 152.4-metre (500 ft) increase in elevation, water's boiling point is lowered by approximately 1°F. At 2,438.4 metres (8,000 ft) in elevation, water boils at just 92 °C (198 °F). Boiling as a cooking method must be adjusted or alternatives applied.
To boil eggs with a hot start, I brought a pot of water to a boil, lowered cold eggs straight from the fridge into the boiling water, immediately turned it down to a simmer.
A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (see: High-altitude cooking), causing the boiling point of water to be significantly below the 100 °C (212 °F) at standard pressure. This is problematic because ...
If you're boiling anywhere from one to four eggs at once in a saucepan, bring the water to a rolling boil with the pot cover on. The heat setting should be at its lowest; cook your eggs for ...
At altitudes above 2,000 metres (6,600 ft), boiling should be extended to 3 minutes, [2] as the lower boiling point at high altitudes requires more time to kill such organisms. A boil water advisory usually lasts up to 24-48 hours, but sometimes more. [1]
Boil for 11 minutes (Note: For soft-boiled eggs, cook for 6 minutes.) Transfer the eggs to a bowl of ice water and let sit until the shells are cold to the touch.
An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.
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