The difference between a runny yolk and a chalky one is just 2 minutes. Here are the exact timings for every style of boiled egg — and the trick that makes peeling easy every time.
⏱ 3 min readEasyUpdated May 2026
Quick Answer
Bring water to a full boil, lower eggs in gently, then: 6 minutes for soft-boiled, 8 minutes for medium, 10–11 minutes for hard-boiled. Transfer immediately to ice water.
The Timings
These times are for large eggs straight from the fridge, placed into already-boiling water.
1
Soft boiled — 6 minutes
Whites fully set, yolk warm and completely runny. Perfect for dipping toast soldiers or ramen.
2
Medium boiled — 8 minutes
Whites firm, yolk jammy and partially set in the centre. The sweet spot for most people.
3
Hard boiled — 10–11 minutes
Yolk fully set and dry. Go to 12 minutes for very firm. Don't go beyond 12 or you risk a grey ring around the yolk.
Step-by-Step Method
1
Bring water to a rolling boil
Use enough water to fully cover the eggs by at least 2cm. A saucepan works better than a wide frying pan.
2
Lower eggs in gently
Use a spoon to lower each egg slowly into the water. Dropping them in causes cracks.
3
Reduce to a gentle simmer
Once the eggs are in, turn the heat down slightly. A vigorous boil bangs eggs together and can crack them.
4
Set a timer
Use the timings above. Start the timer the moment the eggs hit the water.
5
Ice bath immediately
When the timer goes off, move eggs straight into a bowl of iced water for 2 minutes. This stops the cooking and makes peeling dramatically easier.
TipOlder eggs peel more easily than fresh ones. If you're making hard-boiled eggs, use eggs that are at least a week old.
Why the Ice Bath Matters
Without an ice bath, eggs continue cooking from residual heat for 1–2 minutes after leaving the water. This is the most common reason hard-boiled eggs come out overcooked. The ice bath also contracts the egg slightly away from the shell, making it much easier to peel.
NoteIf your eggs are coming from room temperature (not fridge), reduce each time by about 1 minute. Room temperature eggs cook faster.
Frequently Asked Questions
This happens when eggs are overcooked or cooled too slowly. It's harmless but unpleasant. Stick to 10–11 minutes and use an ice bath to prevent it.
No — eggs should never be frozen in their shell. You can freeze cooked egg yolks, but the whites become rubbery when frozen.
Usually because the egg is cold from the fridge and hits boiling water too fast. Lower it gently with a spoon, and if cracking is a regular issue, let eggs sit at room temperature for 10 minutes first.
Peeled hard-boiled eggs last up to 5 days in the fridge in a sealed container. Unpeeled, up to 7 days. Soft or medium boiled eggs are best eaten same day.