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Egg Timer — Soft, Jammy & Hard-Boiled Cooking Calculator

Calculate exact boiling durations calibrated by egg size (S–XL), fridge vs. room temperature, and altitude elevation.

Runny Yolk
05:20
soft boiled egg • medium size

🥚 Science-based Egg Timer

Adjust size, temperature, and altitude to get the perfect boil.

Altitude Adjustment0 meters

Tips for Perfect Boiled Eggs:

  • Place eggs in boiling water (not cold water) to start the timer, so skin peel is extremely easy.
  • When the alarm sounds, immediately place eggs in a bowl of ice-cold water to stop the cooking process.

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How the Egg Boiling Calculator Adjusts Your Time

A fixed “6-minute egg” recipe fails when you switch from room-temperature medium eggs to fridge-cold extra-large eggs or cook at high elevation. Egg white (albumen) sets between 62°C and 65°C, while the yolk thickens into a jammy custard at 68°C–70°C and turns fully firm above 77°C. Our calculator computes the exact countdown duration using four physical variables:

  • Boil Goal: Choose Soft (liquid runny yolk with set whites), Medium (jammy ramen-style custard center), or Hard (fully set, sliceable yolk without a gray-green sulfur ring).
  • Egg Size (Weight Class): Applies a thermal mass multiplier of 0.85× for Small (~43g), 1.00× for Medium (~53g), 1.15× for Large (~60g), and 1.30× for X-Large (~68g+).
  • Starting Temperature: Adds size-weighted thermal recovery seconds when cooking straight from a Fridge (4°C) instead of Room Temp (20°C).
  • Altitude Compensation (0m–3,000m): Adds +1.5% boiling time per 100 meters of elevation to offset the lower boiling point of water at reduced atmospheric pressure.

Sea-Level Egg Boiling Time Chart (Fridge Cold vs. Room Temp)

Egg Size & Start TempSoft (Runny Yolk)Medium (Jammy / Custard)Hard (Firm & Solid)
Small — Fridge Cold04:3206:1408:47
Medium — Room Temp04:3006:3009:30
Medium — Fridge Cold (Default)05:2007:2010:20
Large — Fridge Cold06:0808:2611:53
X-Large — Fridge Cold06:5609:3213:26

Frequently Asked Questions (FAQ)

Always lower the eggs gently into already-simmering/boiling water before clicking Start Timer. Starting in boiling water eliminates the variable time different stoves take to heat cold water, giving you repeatable yolk consistency.
An egg taken straight from a 4°C (39°F) refrigerator requires 43 to 65 extra seconds compared to a 20°C (68°F) room-temperature egg, scaled by its weight class (Small, Medium, Large, or X-Large).
At sea level (0m), water boils at 100°C (212°F), whereas at 1,500m (4,920 ft) atmospheric pressure drops and water boils at roughly 95°C (203°F). Because the boiling water cannot get as hot, heat transfers more slowly to the yolk, requiring +15% additional cooking time per 1,000 meters of elevation.
Residual heat inside the shell continues cooking the yolk for 1 to 2 minutes after you lift the egg from the pot (carryover cooking). Plunging the eggs into ice water for 60 seconds stops yolk coagulation immediately and shrinks the albumen slightly so the shell peels cleanly.
Lower the eggs into gentle simmering water using a slotted spoon rather than dropping them by hand, and avoid a violent rolling boil that knocks shells against the bottom of the pot.