How to boil an egg
Boil an egg exactly how you like it, from runny dippy-egg yolk to firm hard-boiled, with timings you can rely on and tips for easy peeling.
- Time
- 10 minutes
- Difficulty
- Easy
- Cost
- Low cost
- Steps
- 5
- Checked
What you’ll need
- Eggs (medium or large)
- Small saucepan
- Slotted spoon
- Kitchen timer Search Amazon for digital kitchen timer
- Bowl of cold water
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Safety first
- Never boil eggs in a microwave in their shells – they can explode.
- If you're pregnant, cooking for babies, older people or anyone with a weakened immune system, check the NHS advice on eggs: British Lion-stamped eggs (or Laid in Britain eggs) are considered safe runny, but other hen eggs should be cooked until white and yolk are solid.
Step by step
-
Step 1: Bring a pan of water to the boil
Use a small pan with enough water to cover the eggs by at least 2.5cm (1in). Bring it to a gentle boil. Lowering eggs into water that's already hot makes timing more accurate and tends to make them easier to peel.
Next: step 2 -
Step 2: Lower the eggs in gently
Use a slotted spoon so the shells don't crack on the bottom of the pan. Start your timer as soon as they're in, and keep the water at a gentle boil rather than a fierce rolling one.
Next: step 3 -
Step 3: Time it
Rough timings for a medium-to-large egg in gently boiling water:
- 3 minutes – very soft, runny yolk, white just set
- 4 minutes – runny but slightly set yolk (good for soldiers)
- 5 minutes – medium, jammy yolk
- 6 minutes – hard-boiled with a slightly soft centre
- 8 minutes – fully hard-boiled
Eggs straight from the fridge may need about 30 seconds longer.
Next: step 4 -
Step 4: Cool them
Lift the eggs out and put them straight into a bowl of cold water. This stops them cooking further and helps the egg shrink away from the shell. For soft-boiled eggs, a few seconds is enough to make them easier to hold; serve straight away.
Next: step 5 -
Step 5: Peel (for hard-boiled eggs)
Tap both ends on the worktop, then roll gently to crack the shell all over. Start peeling at the wider end where there's a small air pocket. Peeling under running water helps.
Tips
- Slightly older eggs (still within their best-before date) peel more easily than very fresh ones.
- A grey-green ring around a hard-boiled yolk means it's been overcooked – harmless, but cut a minute off next time.
- Hard-boiled eggs keep in the fridge, in their shells, for a couple of days – handy for lunches.
Questions people ask
Should I start eggs in cold or boiling water?
Both work. Starting in water that's already boiling gives more predictable timings and often easier peeling, so that's what the timings above assume.
Why do my eggs crack in the pan?
Usually from dropping them in or from a sudden temperature change. Lower them gently on a spoon and keep the boil gentle.
Are runny eggs safe?
The NHS says eggs with the British Lion stamp can be eaten runny, including by pregnant women. Non-Lion or imported eggs should be cooked until solid for vulnerable groups.
Sources
Checked 9 October 2026. We wrote this guide in our own words, using:
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Printed from howtoguides.uk/guides/how-to-boil-an-egg/ · Checked 9 October 2026 · General information only. For gas, electrics, structural work, medical, legal or money decisions, use a qualified professional.