How long to boil an egg: times by size and doneness
There is no single right time to boil an egg. It depends on how big the egg is, how cold it is when it goes in, and how you like the yolk. The tables below are calculated, not guessed: they come from the same heat-transfer model as the calculator, which follows the heat from the boiling water through the white into the yolk.
Eggs straight from the fridge
For eggs at 4 °C (39 °F), lowered into water at a full boil at sea level, then moved into an ice bath. The first time is how long the egg boils; the second is how long it stays in the ice bath, until the centre of the yolk stops warming up.
| Size | Runny | Jammy | Fudgy | Hard-boiled |
|---|---|---|---|---|
| S 50 g | 7:05then 3:15 in ice | 7:48then 3:06 in ice | 8:37then 2:58 in ice | 10:18then 2:42 in ice |
| M 58 g | 7:48then 3:34 in ice | 8:36then 3:25 in ice | 9:30then 3:16 in ice | 11:20then 2:58 in ice |
| L 68 g | 8:39then 3:58 in ice | 9:33then 3:47 in ice | 10:32then 3:37 in ice | 12:35then 3:18 in ice |
| XL 76 g | 9:19then 4:15 in ice | 10:16then 4:04 in ice | 11:20then 3:53 in ice | 13:32then 3:32 in ice |
Eggs at room temperature
An egg that starts at 20 °C (68 °F) needs less time, because there is less cold to push out of it.
| Size | Runny | Jammy | Fudgy | Hard-boiled |
|---|---|---|---|---|
| S 50 g | 6:01then 3:13 in ice | 6:45then 3:05 in ice | 7:34then 2:57 in ice | 9:15then 2:42 in ice |
| M 58 g | 6:37then 3:33 in ice | 7:26then 3:24 in ice | 8:20then 3:15 in ice | 10:12then 2:58 in ice |
| L 68 g | 7:21then 3:56 in ice | 8:15then 3:46 in ice | 9:15then 3:36 in ice | 11:19then 3:17 in ice |
| XL 76 g | 7:54then 4:13 in ice | 8:53then 4:03 in ice | 9:57then 3:52 in ice | 12:10then 3:32 in ice |
What the doneness names mean
- Runny
- Liquid, warm yolk for dipping toast soldiers. The yolk centre peaks at about 62 °C.
- Jammy
- Thick, glossy yolk that holds on a spoon. Ramen egg. The yolk centre peaks at about 66 °C.
- Fudgy
- Set around the edge, soft and fudgy in the middle. The yolk centre peaks at about 70 °C.
- Hard-boiled
- Fully set, crumbly yolk for salads and deviled eggs. The yolk centre peaks at about 77 °C.
Getting the same result at home
- Start the timer when the egg goes in, not when the water starts boiling. The water must already be at a rolling boil.
- Use plenty of water so it comes back to the boil quickly after the egg goes in. The times assume the water stays boiling.
- Don't skip the cooling step. The centre keeps heating for a few minutes after the egg leaves the pot; the cooling times above are part of the recipe. See carry-over cooking.
- Know your size. The sizes are European weights in the shell. A US "Large" egg weighs about 57 g, close to the M row; weighing the egg is the most accurate option.
- Adjust once, then trust it. Eggs and stoves vary. If your result is slightly off, change the time by 15–30 seconds next time and keep everything else the same.
Open the calculator for your exact egg, with a timer that tells you when to move it.