How to boil an egg (soft, jammy, or hard)
The short version
Lower fridge-cold eggs into water that is already at a rolling boil, turn it down to a steady simmer, and time it - about 6 minutes for soft, 7 to 8 for jammy, and 10 to 12 for hard. Then move them straight into cold or iced water to stop the cooking.
There are many egg methods and they all work. This one is the easiest to repeat because you start the timer at a known point: eggs going into boiling water.
You need
- Eggs, straight from the fridge
- A saucepan big enough for the eggs in one layer
- A slotted spoon
- A bowl of cold water, with ice if you have it
- A timer
Steps
- Boil the water first. Fill the pan with enough water to cover the eggs by about 2 cm and bring it to a rolling boil.
- Lower the eggs in gently with the spoon so they don't crack on the bottom.
- Start the timer immediately and turn the heat down so the water simmers steadily rather than thrashing.
- When the timer goes, move the eggs straight into the cold water for at least a couple of minutes.
Timing chart
| Result | Time (large egg, fridge-cold) | What you get |
|---|---|---|
| Soft | 6 minutes | Set white, runny yolk, for dipping toast |
| Jammy | 7 to 8 minutes | Set white, thick, sticky yolk, for ramen and salads |
| Hard | 10 to 12 minutes | Fully set yolk, for sandwiches and snacks |
Smaller eggs need about a minute less; extra-large about a minute more. Altitude also changes things, since water boils at a lower temperature higher up.
Stop the grey-green ring
That ring around a hard yolk is harmless. It forms when eggs cook too long or cool too slowly. Stick to the timing and get them into cold water straight away.
Peel more easily
- Very fresh eggs are harder to peel; eggs a week or so old peel better.
- Crack the shell all over on the counter, then peel under running water, starting from the wide end where the air pocket is.
Food safety
Eggs can carry Salmonella. US food safety agencies advise cooking eggs until both yolk and white are firm, and that people at higher risk, including young children, older adults, pregnant people, and those with weakened immune systems, avoid runny yolks. Keep eggs refrigerated, and refrigerate cooked eggs within two hours. Hard-boiled eggs keep in the fridge for about a week.
Limitations
Stoves, pans, and eggs vary. Do one test egg, note the time you like, and use that from then on. More basics: doing laundry and unclogging a drain.
Sources and further reading
- FoodSafety.gov, Safe minimum internal temperatures (eggs and egg dishes)
- USDA FSIS, Shell eggs from farm to table
We link to primary or official sources wherever we can. Guidance changes, so check the source before acting on anything important.