Egg Boiling Timer

    Set an egg boiling timer for soft, jammy, medium, hard boiled or poached eggs using egg size, start temperature, method and altitude.

    Boiling time

    7:00

    of 7:00 - start timing when eggs go into boiling water

    Put eggs in ice water right after cooking to stop carryover heat and make peeling easier.

    Browser sound and notifications depend on tab state, device volume and notification permission.

    Choose the egg doneness

    English egg-timer intent is practical: pick the doneness, size and start method, then run a countdown. The timer uses kitchen estimates and keeps safety caveats visible.

    DonenessYolkWhiteBest forBase timeLimit
    Soft boiledRunnyBarely setToast, ramen eggs and quick breakfast6:00Not the safer option for high-risk groups
    JammyJammy and warmSet but tenderRamen, bowls and spoonable eggs7:00Yolk remains partly fluid
    PoachedCreamy and runnySets without shellEggs Benedict and toast3:15Cooked shell-free
    MediumPartly set centerFirmSnacks and salads8:30Result depends on fast cooling
    Hard boiledFully setFirmSlicing, salads and storage11:30Safer option when fully cooked

    Timing adjustments

    • S: subtract 60 seconds; M: no change; L: add 60 seconds; XL: add 120 seconds.
    • Room-temperature eggs into boiling water: subtract 60 seconds.
    • Cold-start method: egg temperature is not used, and timing starts when the water boils.
    • Altitude: add 15 seconds for each full 1,000 ft above sea level.

    tbase - base time for selected doneness and method.

    Deltasize - egg size adjustment.

    Deltatemp - room-temperature adjustment for boiling-water start.

    Deltaaltitude - altitude adjustment, hft - altitude in feet.

    tfinal - timer duration after safeguards.

    Safety and timer limits

    Poached eggs are cooked without the shell. Browser sound can fail if the tab is closed, the browser throttles scripts, or the device is muted.

    Soft eggs, runny yolks and poached eggs can be risky for children, pregnant people, older adults and people with weakened immune systems. USDA sources are food-safety context, not official safety guarantees for every doneness level.

    Frequently Asked Questions

    Sources and References

    Calculations are based on the listed reference sources. Links open in a new tab.

    Updated:

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