Get boiling times for soft, medium or hard eggs by egg size, starting temperature and altitude, with food-safety guidance.
Times are guides for eggs lowered into already-boiling water. At altitude water boils cooler, so eggs take longer. Cool in cold water, peel promptly and refrigerate leftovers within 2 hours.
Boiling time
How to use this tool
Larger eggs need longer; size is printed on the carton in most countries.
Soft means a runny yolk, medium a jammy yolk, hard a fully set yolk.
Fridge-cold eggs need about a minute longer than room-temperature eggs.
Above sea level, water boils below 100°C, so the time rises by about a minute per 1,000 m.
Formula & worked example
A large fridge-cold egg boiled for a hard result at sea level needs 12 minutes, then 5 minutes cooling in cold water.
Limitations — read this before you rely on it
Times are guides: egg size grading, pot size, water volume and how vigorously the water boils all shift the result by a minute or so. Check one egg before serving a batch.
Frequently asked questions
This calculator assumes boiling water: lower eggs gently into a rolling boil and start the timer. Cold-start timing depends on your hob.
Overcooking reacts iron and sulphur in the egg and tints the yolk green-grey; it is harmless but a sign to shorten the time.
Cool them in cold water, crack all over, and peel under running water; slightly older eggs usually peel more easily than very fresh ones.
For most healthy adults, yes if the eggs are fresh and properly stored; young children, pregnant people and anyone immunocompromised should eat fully cooked eggs.
Refrigerate in the shell within 2 hours and eat within a week.