How Long to Boil an Egg

Boiled egg times at a glance

These times are for a medium to large egg, taken straight from the fridge and lowered gently into water that is already at a rolling boil. Start timing as soon as the egg goes in.

The egg timer has one tap buttons for 5, 7 and 10 minutes. For any other time, type the minutes into the boxes before you press Start.

The method that gives consistent results

1. Bring a pan of water to a full boil. Use enough water to cover the eggs by about 2cm.
2. Turn the heat down slightly so the water bubbles steadily rather than violently.
3. Lower the eggs in gently with a spoon so they do not crack on the bottom of the pan.
4. Start your timer straight away.
5. When the alarm sounds, lift the eggs out and put them into a bowl of cold or iced water for at least a minute if you want to peel them.

Starting in boiling water gives far more reliable timings than starting in cold water. With a cold start the timing depends on how quickly your hob heats the pan, which varies a lot from kitchen to kitchen.

Adjusting for size and temperature

• Small eggs: take off about 30 to 60 seconds.
• Very large eggs: add about 30 to 60 seconds.
• Room temperature eggs: take off about 30 to 60 seconds, since they start warmer.
• Lots of eggs in a small pan: the water cools when they go in, so allow an extra 30 seconds or so.
• High altitude: water boils at a lower temperature, so eggs take longer. Add a minute or two and test.

Every hob, pan and batch of eggs is a little different. If your first attempt is not quite right, adjust by 30 seconds next time and you will soon find your perfect time.

How to peel boiled eggs easily

The cold water bath is the biggest help. It stops the egg cooking and helps the white pull away from the shell. Tap the egg all over on a hard surface to crack the shell into small pieces, then peel from the wider end, where there is a small air pocket. Peeling under running water or in the bowl of water helps too.

Slightly older eggs are often easier to peel than very fresh ones, so if you are boiling eggs for a recipe where looks matter, use ones that have been in the fridge for a few days.

Common problems and fixes

• Grey or green ring around the yolk: the egg was cooked for too long or not cooled quickly. Cut the time and use cold water straight away.
• Cracked shells: the eggs were dropped in too hard or the water was boiling too fiercely. Lower them in with a spoon and turn the heat down a little.
• Runny white on a soft egg: the egg was very large or very cold. Add 30 seconds.
• Rubbery whites: overcooking. Hard boiled eggs rarely need more than 12 minutes.

Other ways to cook eggs, with times

These are starting points. Follow your recipe where you have one.

A note on food safety

In the UK, the Food Standards Agency advises that eggs produced under the British Lion Code of Practice, marked with a red lion, can be eaten runny or soft boiled by most people, including pregnant women, babies and older people. For eggs without the British Lion mark, and for anyone with a weakened immune system, cook eggs until the white and yolk are firm. Check the latest FSA advice if you are unsure.

Related timers and guides

• Egg Timer: one tap soft, jammy and hard boiled times
• Kitchen Timer: a big timer for any cooking
• Coffee Brewing Times for Every Method: brew times for every coffee method