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Boiled Eggs — Soft, Medium and Hard

A simple cold-water-start guide, from a soft “goggie” for toast soldiers to firm eggs for slicing. Start timing when the water reaches a gentle simmer.

By Benjamin · Updated 2026-10-16

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Sketch of a soft egg in an egg cup, medium and hard egg halves, and toast soldiers on an ivory plate.
Recipe illustration

About this recipe

An everyday kitchen reference for choosing the centre you want: a soft “goggie” to scoop from its shell, a partly set yolk, or a firm egg to slice. This guide uses a cold-water start throughout, so the timing instructions belong to that method. It has not been kitchen-tested by the family.

Runny eggs are not fully cooked. For children, pregnant people, older adults or anyone with reduced immunity, choose eggs with firm whites and yolks. See the FDA’s egg safety guidance. The illustration shows different textures; it does not certify a result for a particular egg or stove.

At the kitchen bench

Boiled Eggs — Soft, Medium and Hard

Yield
2 eggs; choose the finish below

Ingredients

Eggs and water

Method

  1. Place the eggs in a saucepan in one layer and cover with cold water.
  2. Heat uncovered over medium heat. Start a timer when the water reaches a gentle simmer; keep it simmering gently.
  3. Choose a starting guide: soft/runny — 4 minutes; medium/semi-firm — 5 minutes; hard/firm — 8 minutes. These times start at the simmer, not when the pan goes on the stove. Size, starting temperature and heating speed affect the result; check the centre and adjust your next batch.
  4. Lift out with a spoon. Run under cold water for 30–60 seconds or put in iced water to stop further cooking. Cool fully if storing.
  5. Serve soft eggs immediately in egg cups, or peel medium and hard eggs. For a hard finish, check both white and yolk are firm and cook longer if needed.

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Equipment

  • Saucepan, timer, slotted spoon and bowl

Storage

  • Cool hard-cooked eggs promptly, refrigerate in a closed container and use within 1 week. Serve soft eggs straight away.

Australian measures: 1 tablespoon = 20mL · 1 teaspoon = 5mL.

Timings and cold-water method adapted from Australian Eggs’ Easy Boiled Eggs. These are starting guides, not family-tested guarantees.

By Benjamin · Updated 2026-10-16

https://recipes.bless.id.au/recipes/boiled-eggs-soft-medium-hard/