How does the poaching eggs recipe scale for different sizes of egg?

mike_plumbs

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels). I was wondering how the temperature, pH and the time would change for eggs of different sizes, e.g. quail and ostrich ?

Originally asked by Dan on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

As stated above in various comments it is a complicated question. I do have some info. First read khymos I think that the formula they have answers the question :-) They have a answer in a graph but it is only displayed for a very small range of chicken eggs. This page in Norwegian gives you a online tool to manipulate the size of the egg and get the cooking time, but it only handles 12 to 17 cm circumference, translation here for the terms here if you need it

Full answer by Stefan: https://cooking.stackexchange.com/a/33102 (CC BY-SA 4.0).

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