From a rolling boil: 6 min soft, 7–8 min jammy, 10–11 min hard.
Method
- Bring a pan of water to a rolling boil — enough to cover the eggs.
- Lower in fridge-cold medium eggs on a spoon and start the timer.
- Keep at a gentle but steady boil for the time below.
- Lift out and plunge into cold water to stop the cooking and make them easier to peel.
How to tell it's cooked
- Soft (6 min): set white, runny yolk.
- Jammy (7–8 min): set white, sticky, bright yolk.
- Hard (10–11 min): fully set yolk, no translucency.
Times by size
| Size / type | Time |
|---|---|
| Soft-boiled | 6 min |
| Jammy / medium | 7–8 min |
| Hard-boiled | 10–11 min |
| Large eggs | Add about 30 seconds |
Food safety: Cook eggs until the white is firm. Vulnerable groups (pregnant women, very young, elderly or unwell) should have eggs cooked until both white and yolk are solid.