Use the following cooking times as a guide for the desired firmness for the yolk of each egg size (the whites will be firm). The timing begins once the pot of eggs is removed from the heat source.
| Egg Size | Degree of Doneness | Time Required |
| Medium | Soft-cooked yolk | 3 minutes |
| Medium-cooked yolk | 5 minutes | |
| Hard-cooked yolk | 12 minutes | |
| Large | Soft-cooked yolk | 4 to 5 minutes |
| Medium-cooked yolk | 6 minutes | |
| Hard-cooked yolk | 17 minutes | |
| Extra Large | Soft-cooked yolk | 5 minutes |
| Medium-cooked yolk | 7 to 8 minutes | |
| Hard-cooked yolk | 19 minutes | |
 | A soft-cooked egg has a firm white and runny yolk. To serve in egg cup, place egg in cup small end down, slice off large end of egg with knife or egg scissors and eat from shell with spoon. You can also buy a good egg topper from a kitchen store. They're very quick and practical. I finally bought myself one, and now my eggs look beautiful when I top them! |
 | A medium-cooked egg has a firm white and a slightly firm yolk. |
 | Hard-cooked (boiled) eggs: A hard-cooked egg has both a firm white and yolk. Hard-cooked eggs should never be boiled - simmer them in water. If boiled or cooked too long, the protein toughens or becomes rubbery and a greenish or purplish ring forms around the yolk. Extremely fresh eggs are not recommended when making hard-boiled eggs. They are very difficult to peel. This is the best use for eggs nearing their expiration date. Refrigeration is necessary for hard boiled eggs if they eggs are not to be consumed within a few hours. Hard-cooked eggs in the shell can be refrigerated up to one week. |
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