A minute’s difference can make all the difference. From a runny yolk to a creamy one, or even a hard-boiled egg, the cooking time can greatly affect the final texture.
4–5 Minutes
The white is still very runny and the yolk is almost liquid.
6–7 Minutes
The white is firm, but the yolk is still deliciously runny, even creamy. Perfect on toast or with ramen.
As the minutes pass, the yolk changes from runny to creamy and then fully set—so the next cooking range may be exactly what you’re looking for.8–9 Minutes
The yolk is soft, smooth, and slightly runny in the center. Ideal for salads or breakfast.
10–11 Minutes
The yolk is almost set, but not yet completely dry.
12–15 Minutes
The egg is hard-boiled. The longer the cooking time, the drier and more crumbly the yolk is likely to be.
Once your eggs reach the texture you prefer, one simple cooling step can help stop the cooking and make them easier to handle.Tip for Better Results
Gently lower the eggs into the boiling water using a spoon and immediately transfer them to cold water once cooked. This will stop the cooking process and often makes peeling easier.
Cooking time may vary slightly depending on the size of the eggs, their temperature, and the strength of the water.
