Estimate minutes for a soft or hard yolk from egg mass and starting temperature.
| Soft (min) | – |
| Hard (min) | – |
Use this egg boil calculator for breakfast eggs from the fridge, or a slightly larger farm egg than the chart assumed. The sketch is for eggs lowered into already-boiling water.
A 50 g egg is the baseline: about 5 minutes soft, 9 minutes hard. Each extra gram adds a little time (0.06 min/g soft, 0.08 min/g hard). If the start temperature is under 10 °C (straight from the fridge), a minute is added. Altitude and starting in cold water change everything. Temperature can be entered in °C or °F; egg mass in grams, ounces, or pounds.
Start temperature: Temperature of the egg when it goes in. 4 °C is a typical fridge; 20 °C if it has been on the counter.
Egg mass: Mass of one egg. 60 g is a large supermarket egg; 50 g is closer to medium.
Soft (min): Approximate minutes for a soft yolk.
Hard (min): Approximate minutes for a firm yolk.
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