A minute’s difference can make all the difference. From a runny yolk to a creamy one, or even a hard-boiled egg.
4-5 minutes:
The white is still very runny and the yolk almost liquid.
6-7 minutes:
The white is firm, but the yolk is still deliciously runny, even creamy. Perfect on toast or with ramen.
8-9 minutes:
The yolk is soft, smooth, and slightly runny in the center. Ideal for salads or breakfast.
10-11 minutes:
The yolk is almost set, but not yet completely dry. 12-15 minutes:
The egg is hard-boiled. The longer the cooking time, the drier and more crumbly the yolk is likely to be.
Tip: Gently lower the eggs into the boiling water using a spoon and immediately transfer them to cold water once cooked. This will stop the cooking process and often makes peeling easier.
Cooking time may vary slightly depending on the size of theeggs, their temperature, and the strength of the water.
