How Long to Boil Eggs — By the Numbers

Timing guide for boiled eggs — soft-boiled at 6-7 minutes (runny yolk, tender whites), medium-boiled at 8-9 minutes (jammy yolk), hard-boiled at 10-12 minutes (fully set). Includes tips on starting in boiling water, ice bath, and peelability.

Soft-boiled (6-7 min): runny yolk, tender whites — perfect for ramen, toast dipping, or salads.
Medium-boiled (8-9 min): jammy, slightly soft yolk — ideal for avocado toast or grain bowls.
Hard-boiled (10-12 min): fully set yolk and firm whites — best for egg salad, deviled eggs, or meal prep.
Key tips: start in boiling water (not cold), transfer to an ice bath immediately to stop cooking, and older eggs peel more easily than fresh ones.

The difference between a perfect soft-boiled egg and a disappointing hard-boiled one is three minutes on the timer.

Soft-boiled (6-7 minutes): Drop eggs into boiling water, set a 6-minute timer for a very runny yolk, 7 for slightly thicker but still liquid. The whites should be just set, tender, not rubbery. Works best for ramen, toast soldiers, or salads.

Medium-boiled (8-9 minutes): The yolk is jammy — set on the outside, slightly soft in the center. This is the sweet spot for avocado toast, grain bowls, or eating on its own with salt and pepper.

Hard-boiled (10-12 minutes): Fully cooked yolk and firm whites. At 10 minutes the yolk is pale yellow and tender. At 12 it’s fully set and brighter yellow. Past 12 minutes the yolk develops a gray-green ring — still edible, but a sign of overcooking.

The method matters: Start with eggs at room temperature, lower them gently into already-boiling water, and immediately transfer to an ice bath when the timer goes off. That stops the cooking instantly and makes peeling dramatically easier. Older eggs (a week or more in the fridge) peel much cleaner than fresh ones.