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How Long to Cook Hard-Boiled Eggs (Because Timing Is Everything)

How Long to Cook Hard-Boiled Eggs (Because Timing Is Everything)

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How Long to Cook Hard-Boiled Eggs (Because Timing Is Everything)

Hard-boiled eggs are a kitchen staple—perfect for breakfast, salads, snacks, and more. But despite their simplicity, cooking them perfectly can sometimes feel tricky. Overcook them, and you get a rubbery texture with a green ring around the yolk. Undercook them, and you’re stuck with runny yolks that don’t quite work for your recipe. The secret? Timing is everything.

In this article, we’ll break down exactly how long you should cook hard-boiled eggs for the best results, every time.

Why Timing Matters

Eggs are delicate. Their proteins coagulate at precise temperatures, and the cooking time directly affects the texture of both the yolk and the white. A few minutes can be the difference between creamy yolks and chalky ones, or tender whites and tough rubbery ones.

Getting the timing right ensures your eggs peel easily, have a perfect texture, and taste delicious.

The Basic Method for Perfect Hard-Boiled Eggs

  1. Place eggs in a single layer in a saucepan. Add enough cold water to cover them by about an inch.
  2. Bring the water to a rolling boil over medium-high heat.
  3. Once boiling, turn off the heat, cover the pot, and let the eggs sit (this is called “off-heat cooking”).
  4. Time according to your desired doneness (see below).
  5. Transfer the eggs to an ice bath immediately to stop cooking and make peeling easier.

How Long to Cook Hard-Boiled Eggs

For Soft-Boiled Eggs (Runny Yolk)

  • Let sit in hot water for 4 to 6 minutes.
  • Whites will be set; yolks remain creamy or runny.

For Medium-Boiled Eggs (Slightly Creamy Yolk)

  • Let sit in hot water for 7 to 9 minutes.
  • Yolks are mostly set but still creamy in the center.

For Hard-Boiled Eggs (Fully Set Yolk)

  • Let sit in hot water for 10 to 12 minutes.
  • Yolks are fully cooked through with a firm texture.

For Very Hard-Boiled Eggs (Dry and Chalky Yolk)

  • Let sit for 13 minutes or longer.
  • The yolk becomes crumbly and dry; whites may become rubbery.