4 ms·
Not sure if it's just me, but that calculator doesn't seem right given the formula it's supposed to be based off of. Someone else can check my work[0], but the
by speff 3y ago
Not sure if it's just me, but that calculator doesn't seem right given the formula it's supposed to be based off of. Someone else can check my work[0], but the only assumption I made was for K in the calculator (lambda in the linked paper). Since the paper[1] mentioned yolks were 1/3rd of an egg, I used a lambda value of 28.3
The number I got for a 60 gram egg starting at 4.4degC at sea level reaching soft-boiled temps was 5m17s. Compared to the website saying 6m58s. That's a pretty big error somewhere.
[0]: https://www.wolframalpha.com/input?i=%28%2860grams%29%5E%282%2F3%29%29%2828.33+%28s*grams%5E%28-2%2F3%29%29%29*ln%28.76*%284.44C-100C%29%2F%2865C-100C%29%29 https://www.wolframalpha.com/input?i=%28%2860grams%29%5E%282...
[1]: http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf
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- fransje26 3y ago> The number I got for a 60 gram egg starting at 4.4degC at sea level reaching soft-boiled temps was 5m17s. Compared to the website saying 6m58s. From empirical experience, I completely agree! 5 minutes is about right, 7 minutes will give you a hard-ish yolk..