The method
This gives the most consistent results, whatever pan or hob you use:
- Bring a pan of water to a full boil. Use enough to cover the eggs by about 2 cm.
- Lower the eggs in gently with a spoon, straight from the fridge.
- Turn the heat down to a steady simmer, so the eggs do not bash around.
- Set a timer as soon as the eggs go in (see the table below).
- Transfer to a bowl of iced water (or very cold running water) as soon as the timer goes. Leave for at least 2 minutes for soft eggs, 5 to 10 minutes for hard.
- Peel, or serve in an egg cup.
Egg boiling times
For large eggs straight from the fridge, lowered into boiling water:
| Time | Result | Best for |
|---|---|---|
| 5 minutes | Set white, runny yolk | Dippy eggs with toast |
| 6 minutes | Just-set white, jammy yolk | Ramen, salads, toast |
| 7 minutes | Soft, fudgy yolk, set at the edges | Salads, snacking |
| 8 to 9 minutes | Mostly firm yolk, slightly soft centre | Scotch eggs, snacks |
| 10 to 12 minutes | Fully hard-boiled | Egg salad, sandwiches, devilled eggs |
Adjust for:
- Medium eggs: about 30 to 60 seconds less.
- Extra-large eggs: about 30 to 60 seconds more.
- Room-temperature eggs: about 30 to 60 seconds less.
- High altitude: water boils at a lower temperature, so add a minute or more.
- Many eggs in a small pan: the water temperature drops further, so add a little time, or use a bigger pan.
Write down what works with your pan and eggs, and you will get the same result every time.
How to make boiled eggs easy to peel
Hard-to-peel eggs are the most common complaint. What helps:
- Start in boiling water, rather than cold. Many cooks find the white separates from the shell more cleanly.
- Use eggs that are not super fresh. Very fresh eggs are harder to peel; eggs a week or more old peel more easily.
- Shock them in iced water straight after cooking.
- Crack all over, then roll the egg gently on the counter.
- Peel from the wide end, where the air pocket is, and get under the thin membrane.
- Peel under running water or in the bowl of water, which helps lift the shell away.
Other ways to cook eggs in their shells
Steaming: put eggs in a steamer basket over 2 to 3 cm of boiling water, cover and steam. Use about the same times as above, perhaps a minute longer for hard-cooked. Many cooks find steamed eggs the easiest to peel.
Cold-water start: put eggs in a pan, cover with cold water, bring to the boil, then turn off the heat, cover, and leave for about 9 to 12 minutes for hard-boiled. It is gentler, but timing varies more with the pan and hob.
Air fryer and pressure cooker: both work, but times vary by model. Follow the manufacturer's guide and test with one egg first.
Food safety
- Refrigerate boiled eggs within two hours of cooking.
- Hard-boiled eggs keep for up to about a week in the fridge, ideally unpeeled.
- Soft and runny eggs carry a small risk of salmonella in some countries. Pregnant women, young children, older adults and people with weakened immune systems are often advised to eat eggs fully cooked, unless they come from a scheme that certifies them safe to eat runny (such as British Lion eggs in the UK).
For more on storage times, see how long food lasts in the fridge.
Ideas for boiled eggs
- Jammy eggs on ramen, rice bowls or grain salads.
- Egg and cress or egg mayonnaise sandwiches.
- Devilled eggs: halve hard-boiled eggs, mash the yolks with mayonnaise, mustard and seasoning, and pipe back in.
- Egg curry, a popular South Asian dish with hard-boiled eggs in a spiced tomato and onion sauce, served with rice.
- Meal prep: boil a batch on Sunday for quick breakfasts and snacks through the week.
Key takeaways
- Lower cold eggs into boiling water, then simmer and time exactly.
- 6 minutes for jammy, 10 to 12 for hard-boiled (large eggs).
- Cool in iced water immediately for easy peeling and no green ring.
- Refrigerate within two hours; hard-boiled eggs keep about a week.