Egg Boiling Calculator
Choose how you like your egg, its size and whether it is chilled, and start the timer.
Answer
Boil for 6 minutes
What to do
- 1Bring a small pan of water to a proper rolling boil first, enough to cover the eggs by a couple of centimetres.
- 2Lower the eggs in on a spoon rather than dropping them, and turn the heat down so the water simmers steadily.
- 3Set a timer for 6 minutes the moment the last egg goes in.
- 4Drain and put them straight into cold water for 30 seconds if you are peeling them, or serve immediately if you are dipping toast into them.
Timings at a glance
Large egg, lowered into already-boiling water. Add or subtract half a minute for very large or medium eggs, and a minute less if the egg started at room temperature.
- Timing starts when the eggs go into already-boiling water. Starting from cold water changes everything, which is why we time it this way.
- A tiny pinch of salt or a splash of vinegar in the water makes a cracked egg less messy, not less likely.
- Older eggs peel far more easily than very fresh ones.
Next step
Source: Food Standards Agency, Cooking your food: cooking temperatures and times (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Reference and detail
Boiling water, not cold
These times all assume the egg is lowered into water that is already boiling. Starting in cold water means the timing depends on your pan, your hob and how much water is in it, which is why the results are so inconsistent that way.
Peeling without the fight
Older eggs peel more easily than very fresh ones. Cool them in cold water for a minute, then tap and roll the whole egg gently to craze the shell before you start peeling, under a running tap if it is stubborn.
Runny yolks and who should avoid them
British Lion stamped eggs are considered safe to eat runny, including by pregnant women and young children. Eggs without that stamp, or from outside the UK, should be cooked until both the white and the yolk are firm if they are being served to anyone vulnerable.
Questions and answers
More questions about boiling eggs
Why do my eggs crack while boiling?
A sudden change in temperature, such as taking an egg straight from the fridge into rapidly boiling water, can crack the shell. Let very cold eggs sit at room temperature for a few minutes first, or lower them in gently rather than dropping them.
Does egg size really change the boiling time?
Yes, a large egg has noticeably more white and yolk to heat through than a medium one, so it needs longer for the same result. Choose the size above rather than using one time for every egg.
Should eggs be at room temperature before boiling?
It is not essential, but a chilled egg straight from the fridge takes slightly longer to reach the same doneness than one that has warmed up a little. This calculator accounts for whether the egg is chilled.
Can I make hard-boiled eggs ahead and keep them in the fridge?
Yes, cool them quickly in cold water, then keep them in the fridge, ideally still in their shells, and eat within a few days. Cool leftovers quickly, ideally within 1 to 2 hours, before refrigerating.
Food safety
Cool cooked food at room temperature and get it into the fridge within one to two hours. Eat leftovers within two days, or freeze them. Your fridge should be between 0 and 5°C.
Source: Food Standards Agency, How to chill, freeze and defrost food safely: chilling food (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.