Hi Lenny, you didn't mention which recipe you're making, but you may find our High-Altitude Baking Guide helpful in determining how best to modify the recipe for your altitude. Because yeast breads tend to rise faster at high-altitude because the air pressure is lower, it's often helpful to reduce the yeast amount by 25%, and incorporating refrigeration for part of the rise may also be useful. Often the air is also drier at high-altitude, so you may find you need to add extra liquid to the recipe, and an egg could certainly be part of that. As mentioned in this article, "Bakers working at high altitude should reduce the desired internal temperature of their breads by about 5°F, to account for water's lower boiling point."

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