Temperatura cozimento ovo
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
About this calculator
This calculator determines the ideal temperature for cooking eggs based on desired doneness. It uses scientific data to associate specific temperatures with outcomes: runny yolk (63°C), medium (68°C), or firm (74°C). It works by balancing time and temperature, as egg proteins coagulate at distinct thresholds. Particularly useful for sous vide cooking, where precision is key.
To use, input your target temperature and get guidance on duration and method. The science relies on protein denaturation studies, which occur in controlled ranges. For instance, 63°C cooks the yolk without firming the white, while 74°C ensures a solid texture. Perfect for home or professional kitchens aiming for consistent, safe results.
Cautions: always use calibrated thermometers and avoid leaving raw eggs below 60°C for extended periods to prevent contamination risks. Accuracy depends on pan type, heating method, and egg size. Adjust cooking time according to your technique (stovetop, oven, sous vide) for best results.
Frequently asked questions
What temperatures indicate a properly cooked egg?
63°C for runny yolk, 68°C for medium, and 74°C for firm, based on protein coagulation thresholds.
Does it work for stove-top cooking?
Yes, but requires manual time adjustments. Sous vide is more precise for exact temperature control.
Do I need a digital thermometer?
Recommended, as analog thermometers may lack accuracy at lower temperatures.
Why avoid temperatures above 75°C?
Higher temperatures overcook the whites and alter the egg's flavor.
Does egg thickness affect the result?
Yes. Larger eggs take longer to reach the ideal temperature at the center.