Boiled Eggs Doneness Guide

3 stages, soft to hard — what to look, smell, and listen for at each one.

The scale, at a glance

Soft→Jammy→Hard

The full progression

  1. 1/3Soft

    ~6 min

    Set white, fully liquid yolk — for dipping.

    Look / smell / listen foryolk runs freely · white just set, still wobbly

    Also called: soft boiled, runny, dippy, liquid yolk

  2. 2/3Jammy

    ~7 min

    Set white with a bright, sticky, spoonable yolk — ramen-egg territory.

    Look / smell / listen foryolk holds its shape but spreads · deep orange centre · sticky, not dry

    Also called: custardy, medium boiled, sticky yolk, ramen egg, 6 minute egg, 7 minute egg

  3. 3/3Hard

    ~11 min

    Fully set, pale and crumbly throughout — for egg salad and lunchboxes.

    Look / smell / listen foryolk pale and matte · crumbles when cut · no give

    Also called: hard boiled, fully set, firm, crumbly

Common questions

What's the difference between soft and jammy boiled eggs?

Soft: Set white, fully liquid yolk — for dipping. Jammy: Set white with a bright, sticky, spoonable yolk — ramen-egg territory.

What's the difference between jammy and hard boiled eggs?

Jammy: Set white with a bright, sticky, spoonable yolk — ramen-egg territory. Hard: Fully set, pale and crumbly throughout — for egg salad and lunchboxes.

Is "Runny" the same as "Soft" for boiled eggs?

Yes — both describe the same stage: Set white, fully liquid yolk — for dipping.

Cooking is a target, not a timer

Say “cook until hard” out loud, and FlavorSavor keeps that exact doneness target attached to the step — not lost in a vague number of minutes.

Try FlavorSavor