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Interesting question. Here is my best guess: An altitude of 6500 feet is around 2 kilometers high. The atmospheric pressure at that altitude is around 800 millibar. According to the '91 CRC Handbook, the boiling point of water at an external pressure of 800 millibar is 93oC. After Surfing some cooking sites for a few minutes I learned a couple things: 1. Hard boil an egg it is best not to boil it... you place them in boiling water but immediately kill the heat. 2. Those that did talk about boiliing the egg in water gave a time of around 3 minutes for soft boiling and 8 minutes for hard boiling. So if you were to boil the egg for 4 minutes at a temperature 7 degrees less than the normal boiling point of water, I would guess you would end up with a soft-boiled egg.

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16y ago

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