Timers / 07
Egg Timer
Boil eggs the way you like them: pick runny, jammy, firm, or hard, the size, and whether they come from the fridge, and get an alarm when they are ready.
Egg Timer: The timer starts from typical times for a large egg straight from the fridge in boiling water: about 6 minutes for a runny yolk, 8 for jammy, 10 for firm, and 12 for hard. It adds or takes off time for the size and for eggs at room temperature, then counts down with a sound and a notification. Runs 100% locally in your browser with zero server file uploads.
- Category
- Time & calendar tools
- Runs
- In your browser
- Cost
- Free · no sign-up
- Availability
- Ready to use
Runs entirely in your browser
Lower the eggs into water that is already boiling, then press Start. When the timer rings, move them into cold water to stop the cooking.
Food safety agencies advise cooking eggs until both the yolk and the white are firm for young children, older adults, pregnant women, and people with weakened immune systems.
Alerts
Alerts work while this tab is open, also in the background. Closing the tab or letting the computer sleep stops them. In a background tab the browser may deliver the alert a few seconds late.
Why the times are starting points
An egg cooks from the outside in, so the time depends on how big it is, how cold it starts, and how hard the water boils. The timer starts from typical times for a large egg straight from the fridge lowered into a full boil, and adjusts for size and for eggs at room temperature. A small saucepan crowded with cold eggs loses its boil and needs a little longer; use the +30 s and −30 s buttons, and the page remembers your adjustment for next time.
At altitude water boils below 100 °C, so eggs take longer there. A few test eggs and a note of your perfect time beat any table.
Safety and keeping
The US Food and Drug Administration advises cooking eggs until both the yolk and the white are firm, especially for young children, older adults, pregnant women, and people with weakened immune systems. Cooked eggs should not stay out of the fridge for more than 2 hours, and hard-boiled eggs, peeled or not, should be eaten within a week.
For roasting rather than boiling, convert the recipe's temperature with the oven temperature converter; for anything else in the kitchen, the online timer runs several countdowns at once.
How to use it
- Pick how you like the yolk, the egg size, and whether the eggs are straight from the fridge.
- Lower the eggs into water that is already boiling and press Start.
- When it rings, move the eggs into cold water; nudge the time by 30 seconds next time if needed.
Privacy & limitations
Everything runs in your browser. Your choices and any adjustment you make are remembered in this browser only.
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Frequently asked questions
How long should I boil an egg?
For a large egg straight from the fridge, lowered into water at a full boil: about 6 minutes for a runny yolk, 8 minutes for a soft, jammy yolk, 10 minutes for firm, and 12 minutes for a fully hard yolk. Smaller eggs need a little less time and bigger ones a little more.
Why put the eggs into water that is already boiling?
Because the time then starts at a known point. Eggs started in cold water cook for a time that depends on how fast your stove heats the pan, so the same minutes give different results on different stoves.
Why move them into cold water?
An egg keeps cooking from its own heat after it leaves the pan. Cold water stops that, so the yolk stays as you timed it, and it also makes hard-boiled eggs easier to peel.
Are runny yolks safe?
The US FDA advises cooking eggs until both the yolk and the white are firm, especially for young children, older adults, pregnant women, and people with weakened immune systems. Keep hard-boiled eggs in the fridge and eat them within a week.
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