From the culinary forum:
I read the book, I made a conclusion. To correctly boil eggs, you need to know very little: the weight of eggs (their category), the starting temperature of eggs, the starting temperature of the water, the height above sea level, the ratio of the volume of eggs to the volume of water used, the coefficient of thermal conductivity of the dishes used and its total heat output - nothing missed? Based on the data we calculate the cooking time)))))
In principle, it is easy to cook the egg smoothly!