Free precision timer
Egg boiling timer
Because 6 minutes is never just 6 minutes. Adjusted for egg size, altitude, stove type, and starting temperature.
Why precision matters
Boiling "by feel" is a gamble. One egg is Extra Large (C0), another is pulled straight from the fridge, and suddenly your breakfast is a rubbery disappointment. We've calibrated these times using culinary standards for Large (C1) and XL (C0) categories.
How does altitude affect boiling eggs?
At high altitudes, lower air pressure causes water to boil at a lower temperature (e.g., 90°C instead of 100°C). This means heat transfer is slower, and you need to add roughly 30-60 seconds of cooking time for every 1000m of elevation.
What is the molecular secret to a perfect egg?
E.U. Large (C1) eggs (~68g) reach a "mollet" or jammy state when the yolk hits exactly 70°C. Our physics-based model calculates when the core of the egg reaches this target based on thermal diffusion.
What is the difference between C0 and C1 eggs?
In Europe, C0 eggs are "Extra Large" (75g+) while C1 are "Large" (65-75g). Heavier eggs require 1-2 minutes of extra cooking time because there's more mass for heat to penetrate.
Why use boiling water start?
Starting with boiling water allows for precise timing. Cold starts depend on how fast your stove heats up, which varies for everyone. For the most consistent results, always drop your eggs into already boiling water.
How long to boil an egg for a jammy yolk?
For a Large (C1) egg from the fridge into boiling water: about 7.5-8 minutes. For XL (C0), add about 1 minute. If starting from room temperature, subtract about 1 minute. At high altitude (1000m+), add 30-60 seconds.