How to Boil Eggs Perfectly: Soft, Jammy and Hard-Boiled Timings

Boiled eggs should be the easiest food in the world, yet many people end up with grey rings around the yolk or shells that refuse to peel.

The secret is simple: start timing when the water is already boiling, then cool the eggs quickly. Here's how.

Egg timing chart

These times are for large eggs taken straight from the fridge. Add about 30 seconds for extra-large eggs.

Step by step

1. Bring a pot of water to a rolling boil.
2. Lower the eggs in gently with a spoon so they don't crack.
3. Turn the heat down slightly so the water bubbles steadily, and start your timer.
4. Meanwhile, fill a bowl with cold water and ice.
5. When the timer goes off, move the eggs straight into the ice bath for at least 5 minutes.

How to peel eggs easily

Tap the wide end of the egg first — that's where the air pocket is. Crack the shell all over, then peel under a thin stream of running water. Older eggs tend to peel more easily than very fresh ones.

Storing boiled eggs

Keep hard-boiled eggs in the fridge and eat them within about a week. Soft and jammy eggs are best eaten the same day.

Once you've found your favourite timing, write it down. Every stove and pot is a little different, and a perfect egg is just a timer away.