Everything on this site that answers “how do Iā¦” for a boiled egg. Start with the flagship guide if you’re new; jump straight to your problem if you have one.
Start here
- How to boil eggs The complete method: water first, eggs on a spoon, exact times, ice bath. Five steps, repeatable every time.
- The timing chart Every doneness, every egg size, boiling and cold-water starts ā printable, and every time is tappable.
Fix a problem
- Peeling without craters Why fresh eggs stick, why the ice bath is most of the answer, and the wide-end trick.
- Boiling at altitude Above 3,000 ft your water boils cooler and every standard time runs short. How much to add, by city.
- Eggs cracking in the pot Almost always temperature shock or a rough landing ā not a bad egg. The three fixes.
- Doneness and yolk texture What 5:00 through 12:00 actually look like inside the shell, and which yolk suits which job.
- Cold start vs boiling water Both work. One is repeatable, one is gentler on shells ā and the timing math differs.
Get a specific egg
- Soft boiled 6:00 ā set white, runny yolk. The breakfast egg.
- Jammy 6:45 ā custardy centre. The ramen egg.
- Medium boiled 8:00 ā fudgy centre, slices cleanly. The forgiving one.
- Hard boiled 11:00 ā fully set, no grey ring. For salads and slicing.
- Half boiled 5:00 ā barely-set white, liquid yolk. The kopitiam egg.
Know what you want already?
The timer adjusts for your egg size, starting temperature, method, and altitude ā then counts it down with an alarm.