Egg Timer
Soft, medium or hard — pick your yolk, get a countdown and alarm.
About this timer
Four presets — soft (6:00), jammy medium (8:00), hard (10:00), poached (3:00) — each starting a big countdown with a proper alarm at zero and the remaining time in the tab title. The times assume the method that makes timing repeatable: large fridge-cold eggs lowered into already-boiling water.
The variables that actually change the egg
Egg cookery is heat transfer, and only a few things matter: start temperature (fridge vs room adds ~30–60 seconds), size (extra-large wants ~30 more), altitude (water boils cooler up high — add time above ~1,500 m), and whether the water was truly boiling at entry. The step people skip is the one that matters most at the end: cold-water shock when the bell rings, because carry-over heat keeps cooking the yolk — the grey-green ring on a hard egg is sulphur meeting iron under overcooking, pure and preventable. Peeling folklore, settled: older eggs peel easier; ultra-fresh ones cling. For any other duration, the general timer obliges, and the interval timer handles the gym rather than the kitchen.
Frequently asked questions
How long to boil a soft egg?
Six minutes — large egg, from the fridge, into already-boiling water — gives a set white and fully runny yolk. Eight minutes lands the jammy ramen-egg middle; ten is fully hard.
Why shock eggs in cold water?
Carry-over heat keeps cooking after you drain — the difference between jammy and chalky, and the cause of the grey ring on hard eggs. Cold water stops the clock; it also helps the shell release.
Do fridge-cold and room-temperature eggs time differently?
Yes — straight from the fridge adds roughly 30-60 seconds versus room temperature. The presets assume fridge-cold, the more common start.
Does the timer work in a background tab?
The countdown does (it follows the clock, and the tab title shows time left) — but the alarm needs the tab open to make sound, so keep it somewhere audible.