Egg Timer: Soft, Medium or Hard-Boiled
Choose how you like the yolk, lower large eggs into water that is already boiling, and press start. Six minutes gives a runny yolk, eight a jammy one, ten a firm one.
Eggs straight from the fridge need about a minute longer to cook through. Tick the fridge box and the timer adds it, even after you have started.
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Why these times work
Timed from the boil
Starting the clock when eggs go into boiling water is far more repeatable than a cold-water start, where the result depends on how quickly your stove heats the pan.
Based on large eggs
Take about 30 seconds off for medium eggs and add up to a minute for extra-large ones. Small differences in size matter more than most people expect.
Altitude slows the boil
Water boils roughly 1 °C lower for every 300 m of elevation, so it cooks more gently. Above about 1,500 m, add one to two minutes and test a single egg first.
Finish in iced water
When the alarm sounds, move the eggs straight into a bowl of iced water for a few minutes. It halts carry-over cooking so a soft yolk stays soft, and the shells tend to come away more cleanly.
Timings at a glance
| Egg | Room temperature | From the fridge | Result |
|---|---|---|---|
| Soft | 6 min | 7 min | Runny yolk, white just set |
| Medium | 8 min | 9 min | Jammy yolk, set at the edges |
| Hard | 10 min | 11 min | Fully set, pale yellow yolk |
All times are for large eggs lowered into water that is already boiling.
Tips
- Lower the eggs in with a spoon, then turn the heat down to a lively simmer; a hard rolling boil knocks them together and cracks the shells.
- Remembered the eggs came from the fridge after starting? Tick the box mid-countdown and the remaining time shifts by a minute.
- Cook batches in a pan wide enough for one layer, with water covering every egg, so they all finish together.
Questions
How long should I boil an egg for a runny yolk?
About six minutes for a large egg added to boiling water: the white is set and the yolk is still liquid. Go to seven if you like the yolk thickened but still glossy.
Why is there a grey-green ring around my hard-boiled yolk?
It is iron sulfide, which forms where yolk meets white when eggs are overcooked or cooled slowly. Ten minutes followed by an ice bath prevents it; the egg is still safe to eat either way.
Do these times work for eggs started in cold water?
Not reliably, because a cold start depends on how fast your stove heats the water. If you prefer that method, start the custom timer when the water reaches a boil and adjust by your own results.