Quick Reference Chart For Perfect Boiled Eggs:
Use the following cooking times as a guide for the desired firmness for the yolk of each egg size. The timing begins once the pot of eggs is removed from the heat source.
Soft-cooked (boiled) eggs:
A soft-cooked egg has a firm white and runny yolk. They’re very quick and practical.
Medium-cooked (boiled) eggs:
A medium-cooked egg has a firm white and a slightly firm yolk. On the outside, medium-boiled eggs look exactly like hard-boiled egg – the whites are tender, yet cooked and hold their shape. Once you open the egg, you see creamy golden yolks which are neither liquid nor completely solid.
Hard-cooked (boiled) eggs:
A hard-cooked egg has both a firm white and yolk. Hard-cooked eggs should never be boiled – always simmer them in water. If cooked too long, the protein toughens (becomes rubbery) and a greenish or purplish ring forms around the yolk. Refrigeration is necessary for hard cooked eggs if the eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week.
| Egg Size | Degree of Doneness | Time Required |
| Medium | Soft-cooked yolk | 3 minutes |
| Medium-cooked yolk | 5 minutes | |
| Hard-cooked yolk | 12 minutes | |
| Large | Soft-cooked yolk | 4 to 5 minutes |
| Medium-cooked yolk | 6 minutes | |
| Hard-cooked yolk | 17 minutes | |
| Extra Large | Soft-cooked yolk | 5 minutes |
| Medium-cooked yolk | 7 to 8 minutes | |
| Hard-cooked yolk | 19 minutes | |
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