Egg Boiling Calculator
Perfect soft, medium or hard boiled eggs — size, fridge or room temperature, and altitude all included, with the water boiling point.
Times assume eggs dropped into boiling water, timed from when the water returns to a rolling boil. Fridge eggs take about 1 minute longer than room-temperature eggs; high altitude adds time because water boils cooler.
Boil time
9.5 minutes
Altitude adjustment
None
Water boils at a lower temperature at height
Water boiling point
100°C
at 0 m altitude
Start the timer from when the water returns to a rolling boil after adding the eggs, then rinse them in cold water to stop the cooking.
Last updated: May 2026
How this calculator is verified
Checked by True Calculator automated test suite on
- Formula verified against a published worked example in the automated test suite
- Edge cases (zero, negative, boundary and unit-mismatch inputs) covered by unit tests
The full verification method is on our how we verify page. Found an error? Tell us and we will re-check it.
When to Use This Calculator
Use this calculator whenever breakfast timing matters — the difference between a runny yolk and a hard one is a matter of minutes, and the stove waits for nobody. Hostel students, working parents packing lunchboxes, and fitness enthusiasts who batch-boil eggs for the week all need repeatable timing rather than guesswork. The altitude field covers Indian hill stations and mountain towns where water boils below 100 °C and standard recipes fail. Because the results are simple minute values, you can set a phone timer and walk away. Once you settle on the setting you like, the same combination gives identical results every time.
How to Use This Calculator
- Step 1: Pick the egg size — small, medium or large — from the first dropdown.
- Step 2: Choose soft, medium or hard doneness for the yolk.
- Step 3: Enter your altitude in metres (0 at sea level, higher for hill towns).
- Step 4: Boil, start the timer when the water returns to a rolling boil, and cool the eggs immediately.
Worked Example
For a medium egg boiled hard at sea level, the calculator returns 10 minutes. The same egg cooked soft needs only 5 minutes. If you live in a hill town at 1600 m, a large egg cooked to a jammy medium yolk takes 8 + 2 = 10 minutes, because the calculator adds one minute per 300 m above 1000 m. At 2500 m, a small hard-boiled egg needs 9 + 5 = 14 minutes. Dropping eggs into an ice bath right after the timer stops the cooking.
Tips and Common Mistakes
- •Tip 1: Use eggs straight from the fridge for consistent timing — room-temperature eggs cook faster.
- •Tip 2: Start the clock only after the water is boiling again, not when you drop the eggs in.
- •Tip 3: Cool in cold water for one to two minutes so the shell peels cleanly and the yolk stops cooking.
- ✗Mistake 1: Avoid boiling eggs straight from a hot-water start — the timing base assumes a rolling boil.
- ✗Mistake 2: Don't skip the altitude adjustment if you live above 1000 m; eggs come out undercooked otherwise.
Frequently Asked Questions
How long does a medium egg take to hard boil?
About 10 minutes from when the water returns to a rolling boil at sea level. Soft eggs take 5 minutes and jammy medium yolks take 7 minutes for the same size.
Does altitude really change boiling time?
Yes — water boils at a lower temperature at altitude, so eggs cook more slowly. The calculator adds 1 minute per 300 m above 1000 m; a hard-boiled small egg at 2500 m needs 14 minutes instead of 9.
Should the timer start when the water boils or when I add the eggs?
Start it when the water returns to a full rolling boil after you drop the eggs in. Timing from cold water will overcook the eggs because the clock keeps running while the water heats.
Why does size matter for boiling time?
A larger egg has more mass and needs more time for the heat to reach the yolk. The difference between small and large is roughly 1.5–3 minutes depending on how you like the yolk.
How do I stop eggs overcooking after the timer?
Drain the hot water and cover the eggs with cold water or an ice bath for a minute or two. That halts the cooking so the yolk stays exactly at the doneness you chose.
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