Frying a single ostrich egg
My post about hot and cold made me think about my imminent move to Australia.
In short, it occurs to me that it will take less time to make a hard-boiled egg over there.
This isn’t true for all of Australia, but I’ll be living very close to sea level, whereas I now live about 1000 feet up.
So water boils more quickly here. But the thing about water boiling more quickly at a higher elevation is that unless you pressure cook, you really have a hard time getting water above 212° F (or 100° C, for the rest of the world).
In other words, my water, at top temperature, is cooler than the top temperature of the water in Melbourne. So it takes longer to make a hard-boiled egg here than there. QED
I don’t know how much shorter, of course, and I assume it’s some tiny amount of time. But that’s not the point, man! I’m adding it to my list of why I should be happy to move.
I can’t help with how long it takes to boil an egg, but here’s a helpful calculator to determine boiling point at different elevations:
http://www.csgnetwork.com/h2oboilcalc.html
But the best thing about Australia, ever, is that they serve pancakes for supper. That reason alone justifies moving there.
Thanks again! That’s fantastic.