Egg Timer

Free online egg timer for soft-boiled, medium, and hard-boiled eggs. Get the perfect egg every time with precise timing guides for all cooking methods.

Egg cooking times depend on starting temperature, egg size, altitude, and desired doneness. The most important variable is yolk consistency: a runny yolk at 3–4 minutes versus a fully set yolk at 12+ minutes. Cold eggs from the refrigerator require 30–60 seconds longer than room-temperature eggs. Large eggs are the standard for all timing guides.

Seven minutes produces a medium-boiled egg with a fully set white and a yolk that is set on the outside but still slightly jammy in the center — widely considered the ideal balance of texture and flavor. Adjust by ±1 minute to move toward softer or firmer results.

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❓ Frequently Asked Questions

How long do I boil an egg for soft-boiled?

For soft-boiled eggs with a runny yolk: 3–4 minutes from boiling. At 3 minutes the white is barely set and yolk is liquid. At 4 minutes the white is fully set and yolk is warm and runny. Transfer immediately to ice water to stop cooking.

How long for a hard-boiled egg?

For hard-boiled eggs: 10–12 minutes from boiling water. At 10 minutes the yolk is fully set but still slightly creamy. At 12 minutes the yolk is fully cooked throughout. Beyond 12 minutes you risk overcooking — the yolk develops a green-grey ring and chalky texture.

Should I start eggs in cold or boiling water?

Starting in boiling water gives more precise timing control. Lower eggs gently using a spoon. Cold-start (cold water to boil with eggs) makes peeling easier for hard-boiled eggs but timing is less consistent because heating time varies by pot size and stove power.

How do I get the perfect jammy egg for ramen?

For a ramen-style jammy egg (fully set white, creamy-jammy yolk): boil for exactly 6 minutes and 30 seconds, then transfer immediately to an ice bath for 5 minutes. Peel and marinate in equal parts soy sauce and mirin for 4–6 hours.

Why do my hard-boiled eggs get a green ring?

The green-grey ring around an overcooked yolk is iron sulfide — a harmless compound formed when hydrogen sulfide from the white reacts with iron in the yolk at high temperatures. It indicates overcooking (more than 12–14 minutes). Immediate ice water immersion after cooking prevents it.

Do I need to poke a hole in the egg before boiling?

Poking a small hole in the wider end of the egg (where the air pocket is) can reduce cracking during boiling by allowing air to escape gradually. It is not strictly necessary, but helps with whole eggs cooked for more than 8 minutes. Use a pin or egg piercer tool.

How do I poach an egg?

For a poached egg: bring 3 inches of water to a gentle simmer with a splash of white vinegar. Create a whirlpool with a spoon. Crack the egg into a cup and gently slide into the center of the whirlpool. Cook 3–4 minutes for a runny yolk, 5 minutes for fully set. Remove with a slotted spoon.

Can I boil eggs from frozen?

Frozen raw eggs crack when boiled. If you need to boil a large quantity ahead of time, hard-boil first, then freeze the peeled eggs in an airtight container. Thaw in the refrigerator. Note that texture changes slightly after freezing — whites become slightly rubbery.