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TOOL №01
The Boiled Egg Timer
Engineered by people who have, regrettably, run this experiment hundreds of times.
A
Egg size
S
~38g
M
~44g
L
~50g
XL
~56g
JBO
~63g
B
Starting from
Fridge
~4°C / 39°F
Room temp
~20°C / 68°F
C
Doneness
Jammy
Yolk like custard — set edges, gooey center. Ramen-tier.
RUNNY
JAMMY
HARD
Calculated time
8:30
From boiling water →
START TIMER →
The protocol
1. Bring water to a rolling boil.
2. Lower eggs in gently. Don't be a hero.
3. Start the timer the moment they're in.
4. Ice bath. Always. No exceptions.