Serious Eats: Talk

Advice on how to hard boil eggs at high altitude

I just moved to a city that is 5400+ feet above sea level. I like to have a supply of hard boiled eggs in the frig for a quick source of protein (I pop out the yolks) on mornings where a fast bowl of cereal is all I can muster. I have gone through about 3 dozen eggs in the past few days experimenting with cooking times. My eggs are either too soft, extremely hard to peel, cracked with the whites leaking out, or so over-done they are inedible.

I have read a lot on the internet about high altitude cooking, but would rather have some tips from people who actually cook at high altitudes!

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