Free 3 minute egg timer for soft boiled eggs with runny yolks. Start the countdown and get perfectly cooked eggs every time.
At 3 minutes in boiling water, the white is mostly set but slightly translucent near the yolk, and the yolk is completely liquid and warm. These are ultra-soft boiled eggs — delicate, best eaten immediately from the shell with a spoon or toast soldiers.
For precise 3-minute timing, always lower eggs into already-boiling water (not cold water). Cold-water-start timing is different and less predictable. Use a slotted spoon to gently lower room-temperature eggs into the rolling boil, then start the timer immediately.
Yes — cold eggs straight from the fridge will need 30–60 extra seconds. A 3-minute timer assumes room-temperature eggs. If using fridge-cold eggs, set the timer for 3 minutes 30 seconds instead for the same runny-yolk result.
Yes, immediately transfer eggs to ice water for 30 seconds to stop cooking. Without the ice bath, carryover heat continues cooking the egg, which can push a 3-minute egg past the desired consistency. The ice bath is especially important for precise soft-boiled results.
3 minutes gives a very liquid yolk — most ramen eggs (ajitsuke tamago) are 6–7 minutes for a jammy but not fully liquid yolk. For salads, 6 minutes is more practical. 3-minute eggs are best eaten directly from the shell rather than peeled for ramen or salad use.