Egg Timer
Time your egg cooking with this free online timer. To set the timer, rotate the knob to your desired level of doneness.
Egg Cooking Times
The times displayed on this egg timer are specifically for the hot-start method (adding refrigerated eggs to already boiling water). For cold-start method (eggs in cold water brought to boil), add approximately 2-3 minutes to each timing once water reaches boiling.
- 1-3 minutes: Undercooked
- 3-4 minutes: Runny yolks (very soft whites, liquid yolk)
- 4-5 minutes: Soft-boiled (set whites, flowing liquid yolk)
- 5-6 minutes: Medium-boiled (set whites, partially thickened yolk that still flows slightly)
- 6-7 minutes: Jammy yolks (fully set whites, gel-like yolk consistency)
- 8-10 minutes: Hard-boiled (fully set whites and yolk)
- 10+ minutes: Overcooked (dry, chalky yolk with greenish ring)
Lower the eggs gently in the water with a slotted spoon to prevent cracking. Immediately transfer cooked eggs to an ice-water bath (or a bowl of cold water) to stop the cooking process.
Egg Safety Note
Pasteurization, which makes eggs safe to eat, occurs at 140°F (60°C) held for 3.5 minutes. Soft-boiled and runny yolks (below 6 minutes) carry risk of Salmonellosis — internal temperature may not reach pasteurization level.
This risk is primarily in the yolk. The whites begin to set at 140°F and are generally safe once fully coagulated. The USDA recommends cooking eggs until both whites and yolks are firm (hard-boiled level) for maximum safety.
Immunocompromised individuals, pregnant women, young children and elderly should avoid eggs that haven't been hard-boiled.