The Definitive 5-Step Guide: How To Tell Exactly When Your Boiled Eggs Are Done (Soft, Jammy, Or Hard)

Are you tired of playing "egg roulette," cracking open a supposedly hard-boiled egg only to find a runny, undercooked mess? Or worse, a chalky yolk with that unappetizing green ring of sulfur? Knowing exactly when to pull your eggs from the heat is the single most important factor for achieving your desired level of doneness, whether you crave a runny, dippable yolk or a firm, sliceable center.

As of December 2025, culinary experts and food scientists agree that while there are a few physical tests, the most reliable method for telling when your boiled eggs are done is a combination of precise timing and a proper cooling technique. We've compiled the definitive guide, including the essential time chart and the little-known "spin test," to ensure your next batch is absolutely perfect.

The Ultimate Boiled Egg Time Chart: Soft, Jammy, and Hard

Forget boiling water for a set time after the eggs go in; a more modern and reliable method is the "boil-then-steep" technique. This method minimizes the risk of overcooking and helps create easier-to-peel eggs by ensuring a more gentle, consistent cooking process. The key to telling when they are done is simply knowing the precise time to remove them after the heat is off.

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Step-by-Step "Boil-Then-Steep" Method

1. Place your eggs (straight from the fridge is fine, but room temperature is better) in a saucepan and cover them with about an inch of cold water.
2. Bring the water to a rapid, rolling boil over high heat.
3. Once the water reaches a full, rolling boil, immediately turn off the heat, cover the pot with a tight-fitting lid, and start your timer.
4. Use the following chart to determine the exact moment your eggs are done:

The Perfect Doneness Timing Guide (After Heat is Off)

• 4–5 Minutes: Soft-Boiled Eggs. The egg white will be set, but the yolk will be completely liquid and runny—perfect for dipping toast points (soldiers).
• 6–7 Minutes: Medium-Soft Yolk. The white is fully set, and the yolk is mostly liquid but starting to thicken around the edges, resulting in a slightly gooey texture.
• 8–9 Minutes: Jammy Yolk (Medium-Boiled). This is the sweet spot for a "jammy" or creamy yolk. It's firm enough to hold its shape but still moist, velvety, and deep orange—ideal for ramen or salad.
• 10–12 Minutes: Classic Hard-Boiled. The yolk is cooked through, firm, and pale yellow, but still moist. This is the minimum time for a fully set yolk without any green ring.
• 13–14 Minutes: Fully Hard-Boiled. The yolk is completely firm and dry. This is a safe time for fully hard-boiled eggs for egg salad or deviled eggs, but watch out for overcooking.

Crucial Next Step: The Ice Bath. Immediately transfer the eggs to a bowl of ice water (an "ice bath") as soon as the timer goes off. This stops the cooking process instantly, preventing the dreaded overcooked, rubbery texture and the greenish-gray ring around the yolk (ferrous sulfide).

The Egg Spinning Test and Internal Temperature Check

While timing is the most precise method, what if you find a random egg in your fridge and can't remember if it's raw or cooked? This is where physical tests come into play. The most popular and effective method is the simple "spin test."

1. The Boiled Egg Spin Test

The spinning test is a quick and easy way to determine if an egg has been cooked without cracking the shell.

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• How to Perform: Place the egg on a flat, hard surface (like a countertop) and give it a rapid spin, like a top.
• The Result: A cooked, hard-boiled egg will spin easily, quickly, and smoothly, and when you tap it with your finger, it will stop spinning instantly.
• The Raw Contrast: A raw egg, due to the liquid contents sloshing around inside, will wobble, spin slowly, and continue to move for a moment after you try to stop it.

2. The Internal Temperature Test (Pro Method)

For the ultimate precision, especially if you are cooking for a large crowd or need specific results, an instant-read thermometer is your best friend. This is the most scientific way to know if an egg is fully cooked.

• Fully Cooked Yolk Temperature: A fully cooked yolk will have an internal temperature between 158°F and 170°F (70°C and 77°C).
• How to Perform: Carefully insert the probe of a thin, instant-read thermometer into the center of the yolk of one egg after it has been removed from the heat.

Common Boiling Mistakes and The Secret to Easy Peeling

Achieving the perfect boiled egg isn't just about timing; it's also about avoiding common pitfalls that lead to a tough texture or a shell that refuses to come off. Understanding these factors is key to mastering the art of the boiled egg.

Top 3 Mistakes That Ruin Your Boiled Eggs

1. Overcooking: The number one culprit for a rubbery egg white and that tell-tale greenish-gray ring (ferrous sulfide) on the yolk. This happens when the sulfur in the egg white reacts with the iron in the yolk due to excessive heat. Stick to the time chart and use the ice bath!
2. Using Eggs That Are Too Fresh: Very fresh eggs have a lower pH, which causes the inner membrane to stick stubbornly to the shell, making them incredibly difficult to peel. Eggs that are about 7–10 days old are ideal for boiling.
3. Cooking at High Heat for Too Long: Even if you start with cold water, keeping the water at a violent, rolling boil the entire time will make the egg proteins tough and force out moisture, resulting in a dry, chalky egg. The "boil-then-steep" method solves this.

The Secret to Effortlessly Peeling Your Eggs

If you've ever spent five minutes painstakingly picking off tiny shell fragments, you know the frustration. The secret to easy peeling involves two critical steps that create space between the egg white and the shell membrane:

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• The Ice Bath Shock: Plunging the hot eggs into an ice bath creates a rapid temperature change, causing the egg to contract and pull away from the shell. This is non-negotiable for easy peeling.
• The Counter Roll: Once the eggs are cool, gently roll them against a hard surface to create many tiny cracks all over the shell. This allows water to seep under the membrane, lubricating the space and making the shell slide off in large pieces.

By combining precise timing, the instant-stop ice bath, and the simple spin test, you now have the definitive knowledge to tell exactly when your boiled eggs are done, ensuring a perfect, vibrant yolk every single time. Say goodbye to the green ring and hello to culinary perfection!