How we test times
EggDone publishes one boiling matrix and quotes it everywhere — timer, charts, and guides.
Default protocol
We use Hot start (EggDone default): Bring water to a boil → lower eggs in gently → start timer when water returns to a boil → ice bath.
Predictable timing for US search intent; matches common test-kitchen guidance.
Assumptions
- Egg size: large (≈50–60g / USDA Large)
- Start temp: fridge-cold unless noted
- Pot: eggs covered by ~1 inch (2–3 cm) water
- Boil style: steady boil or gentle rolling boil — not a violent thrash
- Ice bath: 1–2+ minutes after cooking (longer OK for hard-boiled peel)
Stoves, altitude, and egg size shift results by about 30–90 seconds. Calibrate once with your setup.
Current hot-start chart (large, fridge)
- Soft — 6 min — Set white, runny yolk
- Jammy — 8 min — Custardy / jammy yolk
- Hard — 10 min — Fully set tender yolk
- Well done — 12 min — Firm yolk for chopping / egg salad
Matrix version 1.1.0, updated 2026-07-21. When minutes change, we bump the version and regenerate charts (see content/matrix-changelog.md).
What we do not do
We do not invent a second competing stove chart in a blog post. Cold start lives on one dedicated guide only. Hot start vs cold start.
Ready to cook? Open the EggDone timer.