Final answer:
The lower atmospheric pressure at higher altitudes such as Denver reduces the boiling point of water, thereby slowing down the cooking time of an egg compared to at sea level, like in New York City. Pressure cookers can help increase the boiling point of water in such conditions, leading to faster cooking.
Step-by-step explanation:
An egg cooks more slowly in boiling water in Denver than in New York City due to differences in atmospheric pressure, which affects the boiling point of water. In Denver, which is at a higher altitude, atmospheric pressure is lower and as a consequence, the boiling point of water decreases. This means that water boils at a temperature lower than 100°C, resulting in a cooler boiling environment for cooking the egg. Because cooking relies on temperature, the reduced boiling point in Denver leads to a slower cooking process for the egg. In contrast, New York City, at a lower altitude, has a higher atmospheric pressure, thus water boils at the standard 100°C, allowing food to cook at a higher temperature that facilitates faster cooking times.
Using a pressure cooker in high-altitude areas like Denver can help counteract this effect by increasing the pressure inside the vessel, which raises the boiling point of water, thus speeding up the cooking process. Similarly, certain foods and recipes, including cakes, may require high-altitude instructions due to the lower boiling points.