The user moved from sea level to an altitude of 1,600 meters, significantly impacting their boiled egg cooking time. At sea level, a 9-minute boil yielded perfectly firm yolks using their usual method. However, at the new altitude, the same 9-minute boil resulted in undercooked, jammy yolks. This is because water boils at a lower temperature at higher altitudes, around 94–95°C instead of 100°C. The lower cooking temperature means food takes longer to cook. The user is seeking to understand how much longer eggs need to boil at this altitude. They are unsure if adding a fixed amount of time is sufficient or if the relationship is non-linear. While altitude adjustment charts exist for baking, no clear guidance is available for boiling eggs. The user is asking for personal experiences, formulas, or rules of thumb that work for altitude-adjusted egg boiling. Additionally, they wonder if the timing for the ice bath needs adjustment as well. Their current attempt involves cooking for 11 minutes, but this is still not enough, leading them to consider 12 minutes for their next attempt.