Ideal Egg Boiling Calculator
Achieve restaurant-quality eggs every time with mass-adjusted boiling or steaming guidance.
Weigh a sample of eggs; large supermarket eggs average 60 g.
Precise cook time
8.20 min
Custard (jammy yolk)
Water/steam temp
205°F
Maintain gentle simmer (no violent boil)
Water volume
1.00 L
Enough for 8 eggs in a single layer
Adjustment breakdown
- Mass adjustment: +0.00 min
- Starting temp adjustment: +0.40 min (fridge-cold)
- Steam adjustment: -0.30 min
- Batch load adjustment: +0.10 min
How to Use This Calculator
Weigh eggs
Weigh a sample of eggs to get an average mass. Enter that weight to fine-tune cook time.
Select yolk texture & method
Choose lava, custard, or set yolk. Opt for steaming for fastest, most consistent results.
Follow precise timing
Bring water to temperature, start the timer once eggs are added, then shock in ice water for 2–5 minutes.
Formula
Time = Base + (Mass − 60 g) × 0.015 + Temp adj + Steam adj + Load adj
Load adj = max(0, (batch − 6) × 0.05)
Example: 65 g fridge-cold eggs, custard yolk, batch 10, steam → 8 + (5×0.015) + 0.4 − 0.3 + (4×0.05) ≈ 8.6 min.
Tip: For sous-vide style, hold water at 167°F (75°C) for 13 mins for jammy yolks—this calculator targets stovetop precision.
Full Description
Perfect eggs depend on mass, starting temperature, and how you apply heat. This calculator models heat transfer to provide precise timing for stovetop boiling or steaming, giving you repeatable results reminiscent of sous-vide control. Adjust for larger farm eggs, fridge-cold storage, or high-volume brunch service with confidence.
Pair the guidance with an instant-read thermometer. Aim for gentle simmering—rapid boiling increases cracking and rubbery whites. Immediately cool eggs after cooking to halt carryover heat and lock in the desired yolk texture.
Frequently Asked Questions
Why weigh eggs?
Weight influences heat penetration. Larger eggs require extra time, especially for custard yolks.
Is steaming better than boiling?
Steaming heats rapidly and evenly because steam condenses on the eggshell. It typically peels easier too.
How do I avoid cracking?
Lower eggs gently using a spider or spoon, and start with room-temperature eggs or add a splash of vinegar to the water.
Can I refrigerate cooked eggs?
Yes—store in the shell up to 7 days. Reheat briefly by submerging in hot water to restore warmth without overcooking.