How to boil the perfect egg
- Bring a pan of water to a rolling boil, then lower the heat to a gentle boil.
- Lower the eggs in with a spoon and tap the timer for the doneness you want.
- When the alarm rings, move the eggs straight into cold or iced water for a minute to stop the cooking and make peeling easier.
Egg boiling times
For a large egg (about 60 g) at room temperature, started in boiling water: 6 minutes gives a set white and runny yolk for soldiers; 7 minutes a jammy, just-set yolk for ramen and salads; 8 minutes a medium yolk; 10 minutes a fully set but still moist hard-boiled egg; 12 minutes a very firm yolk for egg salad. Eggs straight from the fridge need about 30–60 seconds longer, which the fridge-cold presets include.
Small eggs need about a minute less and extra-large eggs a minute more. At high altitude water boils at a lower temperature, so add one or two minutes. Very fresh eggs are harder to peel; eggs a week or two old peel more easily. Overcooked eggs develop a grey-green ring around the yolk, which is harmless but a sign to shorten the time.
FAQ
How long do I boil an egg for a runny yolk?
About 6 minutes for a large egg added to boiling water.
How long for hard-boiled eggs?
10 minutes, then cool them in cold water.
Should I start eggs in cold or boiling water?
Boiling water gives more predictable timings; cold-start eggs take about 3 minutes longer.