Egg Boiling Time Calculator
Get exact boiling time for soft, jammy, medium, or hard-boiled eggs based on egg size. Validated method from America's Test Kitchen and USDA.
Boiling Method (Most Accurate)
- 1. Bring water to a rolling boil — at least 5 cm (2 in) above eggs.
- 2. Lower eggs gently with a spoon (prevents cracking from temperature shock).
- 3.Maintain a strong simmer (don't reduce to low) for the time shown above.
- 4. Immediately transfer to ice bath (water + ice) for 3-5 minutes — stops cooking, makes peeling easier.
- 5. Crack and peel under cold running water — peel from the wide (air pocket) end first.
Sources: USDA Food Safety, America's Test Kitchen, Cook's Illustrated, Harold McGee "On Food and Cooking"
Frequently Asked Questions
Should I start eggs in cold or boiling water?▾
Boiling water start is more accurate. Cold water start has variable heat-up time, so timing isn't consistent. America's Test Kitchen tested both and recommends boiling-water start for predictable results.
Why an ice bath after boiling?▾
Stops cooking immediately so eggs don't overcook from residual heat. Also creates a slight gap between shell and white (from cooling shrinkage) — much easier to peel.
Why are my hard-boiled eggs hard to peel?▾
Common causes: (1) Eggs too fresh — older eggs (1+ week) peel easier. (2) No ice bath. (3) Cold water start (bonds shell to white more tightly). For perfect peelability: boiling start + ice bath + use 1-week-old eggs.
How do I know if egg is fresh enough?▾
Float test: place in water. Fresh = sinks horizontally. 1-2 weeks = upright on bottom. 3+ weeks = floats (still safe to eat for hard boil, but air pocket has expanded). Floats high above water = bad, discard.
Why does the yolk turn green sometimes?▾
Overcooked. Iron in yolk reacts with sulfur in white at high heat for too long, creating green iron sulfide. Harmless but unappetizing. Solution: don't exceed 11 minutes for any egg size, and use ice bath immediately.
Can I cook eggs at high altitude?▾
Yes, but add 1 minute per 1,000 m (3,000 ft) above sea level. Water boils at lower temp at altitude (e.g., 95°C at 1,500 m vs 100°C at sea level), so eggs need longer. Or use pressure cooker.