For large eggs, once the water is boiling gently, aim for about 6–7 minutes for soft-boiled and 10–12 minutes for hard-boiled; then cool them quickly in cold water to stop cooking.

Quick Scoop

Here’s a simple timing guide (assumes large eggs placed in gently boiling water):

  • 6 minutes: Soft white, runny yolk.
  • 7–8 minutes: Just-set or jammy yolk, great for toast or ramen.
  • 10–12 minutes: Fully hard-boiled, set yolk but not chalky.

Basic method in 3 steps:

  1. Place eggs in a pot, cover with water by about 2–3 cm.
  1. Bring to a gentle boil, start the timer for your preferred doneness.
  1. When time’s up, transfer eggs immediately to cold or ice water for a few minutes to make peeling easier and prevent overcooking.

A quick example: if you like classic hard-boiled eggs for salads or snacks, boil large eggs for about 11 minutes, then chill them in cold water until cool to the touch.

Information gathered from public forums or data available on the internet and portrayed here.