For large eggs in gently boiling water, it takes about 6–7 minutes for soft- boiled and 10–12 minutes for hard-boiled, plus a quick chill in cold water to stop the cooking.

Quick Scoop: Timings at a Glance

These times assume large eggs going into already simmering/boiling water.

  • 5–6 minutes: Soft white, very runny yolk (dippy eggs).
  • 7–8 minutes: Mostly set white, jammy or softly set yolk.
  • 9–10 minutes: Fully set but still tender yolk (classic hard-boiled).
  • 11–13 minutes: Very firm yolk; risk of dry or chalky texture if you go much beyond this.

Once time is up, move the eggs straight into ice water or very cold tap water for a few minutes so they stop cooking and peel more easily.

Mini Sections

1. Basic Step‑By‑Step

  1. Place eggs in a pot and cover with about 2–3 cm of water.
  1. Bring to a gentle boil, then lower the heat so it’s bubbling but not violently.
  1. Start your timer as soon as the eggs go into the hot water (or when water returns to a simmer, depending on your habit) and cook for your chosen time.
  1. Transfer immediately to an ice bath or cold running water for 5–10 minutes.

A simple “first‑time” example: if you want classic hard‑boiled for meal prep, aim for about 10 minutes in simmering water plus a full chill in cold water.

2. Soft vs. Hard: What Changes?

  • Soft‑boiled: Shorter time; white is set, yolk is liquid or jammy, great for toast soldiers or ramen. 6–8 minutes is the usual sweet spot.
  • Hard‑boiled: Longer time; yolk fully set, ideal for salads, deviled eggs, and lunchboxes, typically 9–12 minutes.

Think of it like a dial: every extra couple of minutes nudges the yolk from runny to soft, to custardy, to fully firm.

3. Little Details That Matter

  • Egg size: Medium eggs cook a bit faster; jumbo eggs need a bit longer than the ranges above.
  • Altitude: At higher altitudes, water boils at a lower temperature, so you may need to add a minute or two.
  • Starting temperature: Very cold fridge eggs vs. room‑temperature eggs can change the exact doneness by a small margin.

If you find your yolks slightly under or over where you like them, adjust by 1 minute next time; once you dial in your own stove and pot, you’ll hit your perfect egg every time.

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