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Egg Boiling Times (from boiling water)
For large eggs placed into already-boiling water: Soft boiled — 4 minutes gives a set white with a runny, jammy yolk perfect for toast soldiers or ramen. Medium boiled — 7 minutes gives a fully set white with a yolk that is soft and slightly jammy in the center. Hard boiled — 10 minutes gives a completely set yolk, ideal for egg salad, devilled eggs, or meal prep. After cooking, transfer eggs immediately to an ice bath to stop cooking and make peeling easier.
Tips for Perfect Boiled Eggs
Start with eggs at room temperature for the most consistent results. If using cold eggs straight from the fridge, add an extra 30–60 seconds. Use enough water to fully submerge the eggs and bring it to a full rolling boil before adding them. The ice bath is not optional if you want soft yolks — it halts carryover cooking instantly.
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Frequently Asked Questions
How long do I boil an egg for soft boiled?
4 minutes in boiling water for a soft boiled egg with runny yolk. Transfer to an ice bath immediately to stop cooking. Add 30 seconds if your eggs are cold from the fridge.
How long for a medium boiled egg?
7 minutes for a medium boiled egg with a jammy, slightly soft center. Great for ramen, grain bowls, or eating on their own with a pinch of salt.
How long for a hard boiled egg?
10 minutes in boiling water for a fully hard boiled egg. The yolk will be completely set with no soft center. Ideal for egg salad, devilled eggs, or packed lunches.
Does egg size affect boiling time?
Yes. These times are for large eggs. Medium eggs need about 1 minute less; extra-large or jumbo eggs need 1 minute more. Cold eggs from the refrigerator also need an extra 30–60 seconds.
Why put boiled eggs in an ice bath?
The ice bath immediately stops carryover cooking when the eggs come out of the hot water. Without it, the eggs keep cooking from residual heat, which can overcook soft yolks and turn hard yolk edges grey-green.
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