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Eggs

Yolk firmness depends on egg size, starting temperature and cooking time. Here is the full method for boiling them — with S/M/L times and visible results.

Quick answer

Choose egg size (S/M/L) — soft, jammy and hard times update. An ice bath afterwards stops the cooking.

Choose egg size

  • Soft-boiled5 min
  • Jammy7 min
  • Hard-boiled9–10 min

These steps assume

  • Eggs are fridge-cold.
  • The water is already boiling when the eggs go in.
  • The timer starts when bubbles are small and steady again — not at a violent rolling boil.

Cooking times

Soft-boiled egg cut open — runny yolk

Soft-boiled

5 min

Time for selected size · M

White is set; yolk is runny.

Jammy egg cut open — creamy centre

Jammy

7 min

Time for selected size · M

Outer yolk creamy; centre still soft.

Hard-boiled egg cut open — firm yolk

Hard-boiled

9–10 min

Time for selected size · M

Yolk evenly firm with no raw centre.

Cooking times by size
ResultSML
Soft-boiled4½ min5 min6 min
Jammy6 min7 min8½ min
Hard-boiled8½ min9–10 min11–12 min

Approximate. Calibrate to your hob the first time — egg size and heat change the result more than the stopwatch alone.

What you need

  • Eggs of known size (S, M or L) from the fridge
  • Pan with enough water to cover the eggs
  • Spoon to lower the eggs gently
  • Timer
  • Bowl of ice-cold water (ice if you have it)

Step by step

  1. 1

    Check egg size (S, M or L). Take the eggs from the fridge. Fill the pan with enough water to cover them.

    • Equipment: Pan, spoon, timer, bowl of ice-cold water.
    • Done when: Eggs and water are ready; size is known.

  2. 2

    Bring the water to a boil. Lower the eggs in gently with a spoon. When small steady bubbles return, start the timer from the table for your result and size.

    • Heat: High heat until boiling; then lower so bubbles stay small and steady.
    • Time: See the S/M/L table for your choice.
    • Looks like: Water keeps small bubbles; eggs stay submerged.
    • If it goes wrong: If a shell cracks: lower the heat and continue.
    • Done when: The timer for your chosen result has finished.

  3. 3

    Lift the eggs out and put them straight into ice-cold water for at least 1 minute.

    • Looks like: Shell feels cool; cooking has stopped.
    • Done when: The egg matches your choice — compare with the photos.

If it doesn't turn out as expected

  • Shell cracks

    lower the heat so bubbles stay small and steady, not violent.

  • Yolk too firm

    next time use a shorter time in the S/M/L table, or a smaller egg.

  • Green ring around the yolk

    overcooked or no ice bath; cool immediately after cooking.

  • Hard to peel

    very fresh eggs; an ice bath and a short rest help.

Food safety

Soft and jammy yolks are not fully set. Pregnant people, young children, older adults and anyone with a weakened immune system should choose hard-boiled eggs or follow local guidance.

When it's done: The yolk matches the result you chose — and the eggs are cooled so cooking has stopped.

Methods