Calculate the perfect boiling time for your egg based on size and desired doneness.
The difference between a perfectly runny yolk and an overcooked chalky one is often just a matter of one or two minutes — and altitude, starting egg temperature, egg size, and whether you're going into boiling or cold water all affect the result. This calculator takes those variables into account.
Enter your preferences — how runny you want the yolk, whether your eggs come straight from the fridge or are room temperature — and it gives you the exact time to cook. A timer starts automatically so you don't have to juggle two things at once.
The ice bath step at the end isn't optional if you care about the result. Pulling eggs straight into cold water stops the cooking immediately and prevents that grey ring from forming around the yolk.
Water boils at a lower temperature at higher altitudes, which means slower cooking. Cold eggs take longer to reach the right internal temperature than room-temperature eggs. The difference is small but matters if you're after a precise result.
A soft-boiled egg has a fully set white and a liquid, runny yolk. A jammy egg has a fully set white and a yolk that's set on the outside but still soft and slightly sticky in the centre — the texture of good ramen eggs. Cooking time is typically 1-2 minutes more than soft-boiled.
The ice bath method works well — it contracts the egg away from the shell. Rolling the egg gently on the counter to create cracks all over, then peeling under running water, also helps. Fresh eggs are notoriously harder to peel than older eggs because the membrane sticks more tightly.
Yes, but they'll need more time. This calculator accounts for starting temperature. The risk with fridge-cold eggs going directly into boiling water is cracking — lowering them in gently with a spoon helps.