You can’t boil an egg at the top of Mount Everest, but you can do it almost anywhere in the world. Why is this happening? This is explained by the laws of physics that apply everywhere in the universe, especially the laws of thermodynamics.

The crux of the problem lies in atmospheric pressure, which determines the boiling point of water. At sea level, water boils at 100°C. However, for every 300 meters above sea level, this temperature decreases by approximately 1°C. For example, in the city of La Rinconada, at an altitude of 5,052 meters, water boils at 82.8°C, which is enough to boil an egg.

However, at the summit of Mount Everest, where the altitude is 8,849 meters, the boiling point of water drops to approximately 68°C due to much lower atmospheric pressure. This temperature is too low for the eggs to fully cook, because the egg white, which makes up more than half of its composition, coagulates only at 80°C, and the yolk needs a minimum of 70°C to solidify.

So, even if serious burns occur due to boiling water at the top of Mount Everest, you cannot completely boil an egg because the boiling point of water at that altitude is very low. Source