How to use the online timer
Five minutes is dippy-egg territory: a white that has just set enough to hold its shape when you crack the top off, sitting around a yolk that's still properly liquid. This is the egg for soldiers, for stirring through hot rice, or for cracking straight into a bowl of steaming noodles at the table. Like most boiled eggs, the clock should start only once the water is already bubbling — dropping eggs into cold water and heating them together gives a far less predictable result.
Because the margin between runny and rubbery is so narrow here, egg size matters more than at any other setting. A jumbo egg at five minutes can still be quite cool in the centre, while a small one edges toward set. If you're cooking a full carton for a family breakfast, try to keep the eggs a similar size so nobody ends up with a colder centre than they bargained for.
Have a spoon or egg cup ready before the timer goes, because a soft egg keeps cooking in its own residual heat for a short while after it leaves the water. Serve it straight away, tap the top off with the back of a knife, and season simply — flaky salt and cracked pepper do more for a soft egg than almost anything else in the pantry.
Common questions
Why is my yolk still cold in the centre?
Larger eggs need slightly longer than five minutes to warm all the way through. Try using a similar size each time, or add thirty seconds if your eggs run large.
Can I use fridge-cold eggs straight away?
Yes, and most guides assume fridge-cold eggs. Just be consistent — eggs left out to reach room temperature first will cook slightly faster than the five minutes allows.
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