How long to boil eggs (every doneness, no guesswork)
A 30-second guide to boiled eggs, plus what to do when you forget which is which in the fridge.
Lila Park
March 4, 2026
The five timings, memorized in one minute
Drop eggs straight from the fridge into already-boiling water. Set a timer the second the last egg is in.
5 minutes for runny yolk on toast. 7 for jammy ramen-style. 9 for set but tender. 10 for the classic potato-salad egg. 12 if you like the yolk fully chalky.
Why boiling water (not cold-start) is worth the splash
Cold-start methods are forgiving but unreliable — your timing depends on stove, pot, and water volume.
Boiling-start gives the same result every time. The thirty seconds of risk-of-cracking is the price of consistency.
Stop the cooking, save the yolk
Move the eggs straight into a bowl of ice water for at least three minutes. Heat keeps cooking the yolk after you pull them out — ice water is what locks in the doneness you wanted.
Bonus: cold eggs peel cleaner. Tap the wide end first, where the air pocket sits.
People also ask
Does altitude change the timing?+
Yes — above ~3,000 ft, water boils cooler and you'll need an extra 30–60 seconds. Test once and stick to the new number.
How do I tell a raw egg from a boiled one in the fridge?+
Spin it on the counter. A boiled egg spins fast and clean; a raw one wobbles and slows down.
Why are my eggs hard to peel?+
Very fresh eggs are stickier. Eggs 5–7 days old peel best. A splash of vinegar in the water also helps.