Boiled egg timing chart
Times are from the moment the water returns to a rolling boil after adding the eggs. For 6 large room-temperature eggs in 1 L of water, the boil typically resumes in 30-45 seconds.
- 3 min — barely set white, very runny yolk (rare; usually too soft to peel)
- 4 min — classic soft-boiled, set white, fully runny yolk for dipping toast soldiers
- 6 min — jammy yolk, just thick enough to stay on a spoon (ramen eggs)
- 8 min — firm but moist yolk, slightly tacky in the centre
- 10 min — fully hard yolk, still bright yellow, ideal for egg salad
- 12 min — very firm; transfer to ice water immediately to prevent the green ring
Tips for consistent results
- Use room-temperature eggs — cold eggs add 1-2 minutes to the timing.
- For peeling, transfer eggs to ice water for 5 minutes the moment the timer ends.
- At altitude (above ~1500 m), water boils cooler — add 30-60 seconds to the timing.
- Older eggs peel more easily than fresh — ideal cooking eggs are 7-10 days old.