Egg size
Egg temp
Doneness
10:00
Getting the perfect boiled egg is all about timing. An egg that is 30 seconds past its ideal time will have a noticeably firmer yolk; 2 minutes over and a soft-boiled egg becomes medium. This free online egg timer takes the guesswork out by adjusting the countdown based on your egg size, whether the egg comes straight from the fridge or is at room temperature, and whether you prefer it soft, medium or hard boiled. Select your options and press START.
A fridge-cold egg (typically 4–6 °C) takes significantly longer to reach the same internal temperature as a room-temperature egg (around 20–22 °C). Ignoring starting temperature is one of the most common reasons boiled eggs turn out differently each time — you may be cooking with different eggs on different days without realising the temperature varies. This timer accounts for the difference automatically.
According to food science research summarised by Serious Eats' The Food Lab, fridge eggs need approximately 2 extra minutes compared to room-temperature eggs at each doneness level to reach the same yolk consistency.
All times are for eggs lowered into already boiling water. The timer counts down from the moment the water returns to a full boil after adding the egg. Times are for standard hen's eggs; duck eggs are denser and need 1–2 minutes extra.
| Size | Cold – Soft | Cold – Medium | Cold – Hard | Room – Soft | Room – Medium | Room – Hard |
|---|---|---|---|---|---|---|
| Small | 6 min | 8 min | 10 min | 4 min | 6 min | 8 min |
| Medium | 7 min | 9 min | 11 min | 5 min | 7 min | 9 min |
| Large | 8 min | 10 min | 12 min | 6 min | 8 min | 10 min |
| XL | 9 min | 11 min | 13 min | 7 min | 9 min | 11 min |
Soft boiled – runny yolk: The white is fully set but the yolk is completely liquid and warm. The white nearest the yolk may still be slightly translucent. Perfect for dipping toast soldiers, topping ramen, or eating from an egg cup. The yolk temperature at this stage is approximately 62–65 °C.
Medium boiled – jammy yolk: The white is fully set and firm throughout. The yolk is set on the outside but the centre is still soft, fudgy and slightly moist — what many describe as a "jammy" texture. This is the ideal doneness for ramen eggs (ajitsuke tamago), salads, grain bowls and avocado toast. The yolk temperature is approximately 70–75 °C.
Hard boiled – fully set yolk: Both white and yolk are completely firm. The yolk should be bright yellow with no grey-green ring around it — that ring is a sign of overcooking, caused by iron in the white reacting with hydrogen sulphide released by the yolk. An ice-water bath immediately after cooking prevents this reaction and is the single most effective way to ensure a bright, clean hard-boiled yolk.
Use a pin or egg piercer to prick the wider end (the air pocket end) of the egg before boiling — this releases trapped air and significantly reduces the chance of cracking. Lower eggs gently into the water with a spoon rather than dropping them; even a crack too small to see can allow water in and affect the result.
Keep the water at a gentle boil rather than a violent rolling boil. A very aggressive boil bounces the eggs around and can crack the shells. Medium heat once the water has returned to boiling is sufficient to maintain the temperature needed.
When the timer goes off, transfer the eggs immediately to a bowl of ice-cold water and leave them for at least 90 seconds. This stops the cooking process instantly and — crucially for hard-boiled eggs — prevents the grey-green ring from forming.
The easiest way to peel a boiled egg is to cool it thoroughly first. As soon as the timer goes off, place the egg in ice-cold water for at least a minute. The rapid cooling causes the egg white to contract slightly away from the membrane inside the shell, creating a small gap that makes peeling much easier.
Tap the wider end firmly on a hard surface to crack the shell at the air pocket, then roll the egg gently under your palm to crack the shell all over. Begin peeling from the wider end, working a finger under the thin membrane between the shell and the white — it pulls away cleanly when you find it. Peel under a thin stream of cold running water to rinse away small shell fragments.
Fresh eggs are harder to peel than slightly older eggs. The white of a very fresh egg bonds more tightly to the inner membrane. If you're making devilled eggs or egg salad where appearance matters, use eggs that are at least 5–7 days old.
Eggs are one of the most nutrient-dense whole foods available. A large egg contains approximately 6–7g of high-quality protein with all nine essential amino acids, along with significant amounts of vitamin B12, riboflavin, selenium, and choline — a nutrient essential for brain health that many people do not get enough of. The Harvard T.H. Chan School of Public Health notes that for most healthy people, one egg per day is not associated with increased cardiovascular risk.
The grey-green ring forms when eggs are overcooked or left to cool slowly. Heat causes sulphur in the egg white to react with iron in the yolk, producing iron sulphide at the yolk's surface. The ring is harmless but indicates overcooking. Transferring eggs immediately to ice-cold water stops the reaction and prevents the ring from forming.
Both methods work, but this timer is calibrated for eggs placed into already boiling water. Starting in boiling water gives more predictable, consistent results — especially for soft and medium boiled eggs — because the precise cooking time begins at a known temperature. Cold-start cooking (placing eggs in cold water and bringing to a boil) is harder to time accurately because bring-to-boil time varies by pot, hob and quantity of water.
Place the egg in a glass of cold water. A very fresh egg sinks and lies flat on the bottom. A week-old egg tilts up slightly at one end. An egg two to three weeks old will stand upright on the bottom. An egg that floats has too much air inside and should be discarded. This float test works because air enters the egg through the shell over time as moisture evaporates.
Yes — just select "Fridge" on this timer and the cooking time will be adjusted automatically. The main risk of using very cold eggs is cracking when they contact the hot water; lower them gently with a spoon and consider pricking the wider end to reduce pressure.
Hard-boiled eggs in their shell can be refrigerated for up to one week. Peeled hard-boiled eggs should be stored in a bowl of cold water (change the water daily) or in an airtight container and used within 5 days. Do not freeze hard-boiled eggs — the whites become rubbery and watery after freezing.
Need a different timer? Try the pasta timer, the tea timer, or back to the homepage for all our free online timers.