Fact or fiction?
The boiling point of water is 100 degrees Celsius. This applies at 'normal air pressure' at sea level.
The air pressure is lower in the mountains. And indeed, water boils faster at low air pressure. In the Alps, for example, water already boils at 90 degrees Celsius. At higher altitudes, water can boil at an even lower temperature. That doesn't mean your egg in the mountains will be ready any faster. You will have to wait longer for your egg to be hard-boiled. If the air pressure is very low, it is best to use a pressure cooker. This creates a high air pressure in the pan.
