We like our boiled eggs with a runny yoke, just starting to harden around the edges. Water boils at approx 92 degrees C at an altitude of 2300m above sea level. We have dippy eggs planned for breakfast one morning at Val Thorens during the forthcoming MHF ski meet! Does anyone know how long we should boil them for at 2300m altitude to attain the correct results? Or should we give up and have a FB pie for breakfast instead?!