To know when a boiled egg is done, here are the key methods and indicators:

• Timing Method (Most Reliable):
  • Bring water to a boil first, then gently add cold eggs.
  • For soft-boiled eggs, boil for about 6–8 minutes.
  • For hard-boiled eggs, boil for about 10–12 minutes.
  • After boiling, immediately place eggs in ice water to stop cooking and make peeling easier

• Spin Test:
  • Place the egg on a flat surface and spin it.
  • A cooked egg spins smoothly and quickly, while a raw egg wobbles and spins slowly.
  • Tap the spinning egg to stop it; a hard-boiled egg stops quickly, but a raw egg keeps wobbling

• Visual and Physical Signs:
  • Hard-boiled eggs have firm whites and yolks, with no liquid inside.
  • Soft- or medium-boiled eggs will have yolks that are partially set or runny.
  • If you crack the egg open, the yolk color and texture indicate doneness (runny, creamy, or fully firm)

• Temperature Check (for precision):
  • Hard-boiled eggs reach an internal temperature above 160°F (71°C).
  • Whites set around 158°F (70°C), yolks firm around 170°F (77°C).
  • Using a food thermometer can confirm doneness if desired

In summary, the simplest practical way is to boil eggs for about 10 minutes for hard-boiled, then cool in ice water, and use the spin test to confirm doneness without cracking. For soft or medium boiled, adjust time accordingly. Cracking the egg open is definitive but breaks the shell. Temperature checks offer scientific precision but are rarely needed in home cooking