The perfect boiled egg
Boiling times depend on egg size, starting temperature and your preferred doneness. This calculator assumes you add the egg to already-boiling water.
Doneness guide
- Soft (runny): Whites just set, yolk completely liquid — perfect for dippy soldiers
- Medium (jammy): Whites firm, yolk jammy and molten in the centre — great for ramen and salads
- Hard (fully set): Both white and yolk fully cooked — ideal for egg sandwiches and picnics
Tips for perfect results every time
- Lower eggs gently into boiling water with a slotted spoon
- Plunge into ice water immediately after cooking to stop the cooking process
- Older eggs peel more easily than very fresh eggs
- Add a pinch of salt or splash of vinegar to the water to help with peeling
At altitude? Water boils at a lower temperature above sea level, increasing cooking times. Add approximately 1 minute per 1,000 metres above sea level.