Why does it take longer for an egg to cook in Colorado than in New York?

Question

Hello. In my chemistry class we were talking about boiling points and pressure. My instructor brought up this question: why does it take longer for an egg to cook in Colorado than in NY? I understand that Colorado is at a higher elevation, but I do not understand how that relates to cooking time. I think this is a simple concept to grasp, I just don't understand why I can't seem to grasp it. Please, with not a bunch of confusing chemistry jargon or equations, SOMEONE BREAK IT DOWN FOR ME!!!

Answer 1

Well, I've never looked into the science of it. But from what I can conclude is that it has everything to do with the elevation.

When you're cooking, you require heat to cook the food. In my theory, it will take longer to cook an egg at high altitude because the air pressure is lower in Colorado than it is in New York.

Now that I'm all curious...I found a web site that explains the science of it.

http://www.fsis.usda.gov/Fact_Sheets/High_Altitude_Cooking_and_Food_Safety/index.asp#3

Answer 2

HIgher altitude in Colorado equals lower atmospheric pressure. Lower pressure means less energy needed to make water boil.

Why? because the air is thinner, you don't need as much heat to convert water from liquid to a gas (steam).

A lower boiling temperature means that the egg is cooking at lower heat, and needs longer time in the hot water to get "done".

Answer 3

the altitude changes many things. the air is thinner so its slightly difficult to breathe and it changes the length and temp of cooking things

Answer 4

less oxygen in air

so - cooking time is longer as flame needs oxygen to burn

all the best
Ian

Answer 5

i think it has more to do with the atmospheric pressure than the colder temperature at that altitude.