Egg Timer Calculator

Calculate the perfect cooking time for soft-boiled, medium, or hard-boiled eggs. Considers size and starting temperature.

How the Egg Timer Works

Cooking an egg to perfection seems simple, but the result depends on time, size, and starting temperature. This calculator gives you the exact time for your desired doneness, eliminating guesswork.

The Three Levels of Doneness

A soft-boiled egg (3-4.5 minutes) has a just-set white and completely runny yolk. It is the most delicate cooking: 30 extra seconds can ruin the perfect consistency. Served in an egg cup and eaten with a spoon, dipping toast soldiers into the yolk.

A medium egg (5-6.5 minutes) is the chef's favorite: completely firm white and creamy, soft yolk — not runny. This is the ideal cook for ramen, gourmet salads, and avocado toast. The secret is immediate cooling in ice water to stop the cooking at exactly the right point.

A hard-boiled egg (8-11 minutes) has completely solid white and yolk. It is the base for egg salad, deviled eggs, sandwiches, and packed lunches. The most common mistake is overcooking, which produces the characteristic green ring around the yolk and a rubbery texture.

Why Size Matters

Eggs are classified by weight: S (under 53 g), M (53-63 g), L (63-73 g), and XL (over 73 g). An XL egg has nearly double the volume of an S egg, so it requires significantly more time to reach the same temperature at the center.

The Effect of Starting Temperature

A refrigerator egg (39°F / 4°C) is about 30°F (16°C) colder than one at room temperature (68°F / 20°C). This difference requires about one extra minute of cooking. If possible, remove eggs from the fridge 20-30 minutes before cooking for a more predictable result.

Frequently Asked Questions

When do you start timing eggs?▼

Start timing from the moment the water returns to a full boil after lowering the eggs in. The water should be at a vigorous boil before adding the eggs. Use a pot large enough to cover the eggs with at least 1 inch of water above them.

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

The green ring around the yolk is caused by a chemical reaction between iron in the yolk and hydrogen sulfide from the white, which forms with prolonged cooking. It is harmless but indicates overcooking. To prevent it, follow the recommended times and immediately cool eggs in ice water.

How do you peel hard-boiled eggs easily?▼

Thermal shock is the key: plunge the hot eggs into ice water for at least 5 minutes. Also, older eggs (7-10 days) peel more easily because the air cell is larger. Tap the egg gently on a flat surface, roll to create even cracks, then peel starting from the base (where the air pocket is).