How to use the online timer
Five minutes is the point at which the white has just set and the yolk is still properly liquid — the version that exists to be dipped into. It wants eating straight away, in an egg cup or split over toast, because a soft yolk left standing carries on firming up in the residual heat and the whole reason for the five minutes quietly disappears.
Egg size changes the answer more than anything else. A large egg straight from the fridge can want an extra fifteen or twenty seconds; a small one at room temperature may be ready slightly early. Count from the moment it enters boiling water, keep the water moving gently so it does not knock against the pan, and keep this tab open, since the countdown stops if the page is closed.
The other variable is how many eggs go in at once. Four cold eggs drop the temperature of a small pan noticeably and the water takes time to recover, which effectively shortens the cook. Use a bigger pan than seems necessary, plenty of water, and add them one at a time rather than tipping them all in together.
Common questions
Does egg size really change five minutes?
Enough to matter. A large egg straight from the fridge can want an extra fifteen to twenty seconds, and a small one at room temperature may be ready slightly early. Keep to one size and the figure becomes reliable.
Can I cook several at once on the same timing?
Yes, if the pan is big enough. Several cold eggs drop the water temperature and it takes time to recover, so use plenty of water, a larger pan than seems necessary, and add them one at a time.
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