Frequently Asked Questions
How long for a soft, jammy, or hard yolk?
For large eggs dropped straight from the fridge into boiling water (the calculator's default): about 4 minutes for a runny yolk and white, 5 minutes 30 seconds for a runny yolk with a set white, 7 minutes for jammy, 10 minutes for a fully set yolk, and 12 minutes for hard-boiled with no grey ring. Starting from room temperature shaves roughly 30 to 60 seconds off each time. Use the calculator above to adjust for size, starting temperature, and altitude.
Why do my hard-boiled eggs get a green ring?
Overcooking. Iron in the yolk reacts with sulfur from the white at high temperatures, forming iron sulfide. Stop the boil at 10 to 11 minutes and transfer to an ice bath immediately.
Does altitude change boil time?
Yes. Water boils at lower temperatures at altitude, so eggs need more time. Add roughly 1 minute per 1,000 m (3,300 ft) above sea level for the same doneness.
Should I start eggs in cold or boiling water?
A boiling-water start gives more consistent timing and easier peeling, but you must lower the eggs in gently. A cold-water start is safer against cracking but timing varies with pot size.
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Estimates for informational purposes only.
Important Disclaimer: Estimates for informational purposes only.
This calculator provides estimates for informational purposes only. Results are based on assumptions and may not reflect actual outcomes. Consult qualified professionals in relevant fields before making important decisions based on these results.