The temperature the white cooks at is 63C and the yolk cooks at 68C. So ideally if you cooked an egg at 65C you could get a 'perfect' soft boiled egg.
The vapour pressure of pure water at 65C is 25.022 kPa.
The atmospheric pressure at sea level is generally taken to be 101.3 kPa,
The change of pressure at increasing altitudes is kinda interesting, and several charts are available, but rest assured you're going to have to be over 30,000 meters above sea level to get the pressure down to 25 kPa.
The air pressure on Mt Everest is approximately 33.7kPa.
Since Mount Everest is 8.850m and K2 is 8.611m I can see two possible problems.
1. No mountain big enough. 2. No air.
However: Technology.
1. Buy a hotplate with a decent temperature gauge. 2. Boil egg in vacuum bell and control pressure.
Not as exciting as having a warm raw egg on a mountaintop I know, but we could dress up!
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Dodgy egg boiling science revealed.
The temperature the white cooks at is 63C and the yolk cooks at 68C. So ideally if you cooked an egg at 65C you could get a 'perfect' soft boiled egg.
The vapour pressure of pure water at 65C is 25.022 kPa.
The atmospheric pressure at sea level is generally taken to be 101.3 kPa,
The change of pressure at increasing altitudes is kinda interesting, and several charts are available, but rest assured you're going to have to be over 30,000 meters above sea level to get the pressure down to 25 kPa.
The air pressure on Mt Everest is approximately 33.7kPa.
Since Mount Everest is 8.850m and K2 is 8.611m I can see two possible problems.
1. No mountain big enough.
2. No air.
However: Technology.
1. Buy a hotplate with a decent temperature gauge.
2. Boil egg in vacuum bell and control pressure.
Not as exciting as having a warm raw egg on a mountaintop I know, but we could dress up!
http://newton.ex.ac.uk/teaching/CDHW/egg/