When cooking an egg at a high altitude, what adjustment should be made for consistent results?

Cooking eggs at high altitudes requires some adjustments due to changes in atmospheric pressure, which affects boiling points and cooking times. At elevations above sea level, the boiling point of water decreases, meaning water will boil at a lower temperature than the standard 100 degrees Celsius (212 degrees Fahrenheit). As a result, foods that require boiling or poaching, like eggs, might not cook thoroughly if just the standard cooking time is used.

By cooking eggs for a longer time at high altitude, you compensate for the lower cooking temperature and ensure that they solidify properly. This approach helps achieve the right texture and doneness, preventing the eggs from being undercooked due to the reduced efficiency of heat transfer in boiling water. The adjustment allows for consistent results, making this the most effective choice when preparing eggs under such conditions.