For a classic soft-boiled egg with firm whites and a runny, “jammy” yolk, keep the egg in boiling water for about 6 minutes.

Quick Scoop

  • Use large eggs, straight from the fridge.
  • Bring a pot of water to a full boil first.
  • Gently lower the eggs in, then:
    • 5 minutes: very soft white, very runny yolk.
* 6 minutes: set white, liquid/gold yolk (most popular timing).

* 6½–7 minutes: soft but thicker “jammy” yolk.
  • Immediately chill in cold or ice water for 30–60 seconds so they don’t keep cooking and are easier to peel.

Simple step-by-step

  1. Bring a small pan of water to a rolling boil; water should cover the eggs by about 1–2 cm.
  1. Lower in the eggs gently with a spoon or tongs so they don’t crack.
  1. Start the timer as soon as the eggs are in.
  2. Boil for 6 minutes for soft-boiled, adjusting 30–60 seconds either way based on how runny you like the yolk.
  1. Transfer eggs to cold water briefly, then peel and serve.

A good rule: if your first try is a bit too runny or too firm, change the time by just 30 seconds next time and you’ll dial in your perfect soft boil.

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