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Boiled egg timer

Seven minutes from boiling water to a set white and a just-soft center. Start it as the egg goes in; the rings drain one every 21 seconds, so from across the kitchen you can still tell how close you are.

The seven minute egg

Seven minutes in boiling water gives a fully set white and a yolk that is firm at the edge and still soft and bright in the middle. It is the egg for ramen, for salads, and for anyone who finds a runny yolk a bit much at breakfast. This page counts those seven minutes with a ring falling every 21 seconds, silent until a double chime you will hear from the next room.

Method

  1. Bring a pan of water to a full boil. Enough water to cover the eggs by an inch.
  2. Take eggs straight from the fridge and lower them in with a spoon so they do not crack.
  3. Start the timer the moment the last egg is in.
  4. Reduce to a lively simmer so the eggs are not knocked about.
  5. At the chime, move the eggs to a bowl of cold water and leave them for at least a minute. This stops the cooking and makes peeling easier.

Every doneness, by the minute

MinutesYolkBest forTimer
6Runny centre, jammy edgeToast soldiers, ramen6 minute timer
7Soft and setSalads, grain bowlsthis page
8Just firm, still moistEgg mayonnaise, picnics8 minute timer
10Fully hard, pale yolkDevilled eggs, slicing10 minute timer

Things that shift the time

Large eggs need about half a minute more than medium; very fresh eggs peel worse but cook the same. Eggs that started at room temperature are done sooner, so knock off 30 seconds. At high altitude water boils cooler and everything takes longer; add a minute and check. Lots of eggs in a small pan pull the water off the boil, so wait for it to return before starting the clock.

Several eggs, several times

If one person wants jammy and another wants firm, drop all the eggs in together and open a second timer: this one for seven minutes and a 9 minute timer for the firmer batch. Each dial chimes on its own, and you lift the right eggs at the right chime. The same trick handles eggs going in at different moments.

Mistakes

Starting the timer before the water boils is the most common and the least noticed: the clock runs while the water heats and the eggs come out underdone. Skipping the cold water gives a grey ring around the yolk and a stubborn shell. And peeling in the pan water rather than under a running tap loses half the white. For more kitchen timing, see cooking and kitchen timing.

Softer or harder?

Six minutes leaves the yolk jammy, eight sets it right through. Both timers are below.

Cold or boiling water?

Boiling. Lower the egg in, start the timer, and lift it into cold water at the chime.

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