About This Tool
### The Perfect Boil, Every Time
Boiling an egg sounds simple, but getting that perfect "jammy" yolk for ramen—or a fully set yolk for salad—requires precise timing.
**Egg Timer** provides visual countdowns for the 4 most popular styles.
### Instructions
1. Bring a pot of water to a rolling boil.
2. Gently lower your eggs in (don't crack them!).
3. **Immediately hit the timer button** below.
4. When the timer ends, move eggs to an Ice Bath to stop cooking.
Key Features
- **Soft (6m)**: Whites set, yolk completely runny. Great for dipping toast.
- **Jammy (7m)**: Whites firm, yolk custard-like. The 'Ramen Egg' standard.
- **Medium (10m)**: Yolk mostly set but soft in the center.
- **Hard (12m)**: Completely firm yolk. Best for deviled eggs.
Frequently Asked Questions
Do I start with cold or boiling water?
This timer assumes you gently lower eggs into **already boiling** water. Starting with cold water is harder to time precisely because 'boiling point' varies by stove power.
Why did my shell crack?
The temperature shock was too high. Try pricking the wide end of the egg with a pin, or lower it in slower.
Why won't it peel?
Fresh eggs are actually harder to peel! Also, shocking them in an ice bath immediately after boiling shrinks the egg inside the shell, making peeling easier.