Timertok guides

Each guide answers one kitchen question with steps, times and a link to the source. If a number has no reliable source, it doesn’t go in.

Short answer

How does Timertok choose the times in its guides?

Every time comes from a source we opened and checked: test kitchens with a published method, university extension services and government agencies. When sources disagree, we show the range and explain our pick. When there is no source, the number stays out or is marked as approximate. Our How we verify page explains the method.

22 sources opened and checked by Equipe Timertok on October 29, 2026. Source: How we verify.

Start with boiled eggsBoiled egg times for every kind of yolkSoft, jammy or hard: the timing chart and why you start in boiling water.

All guides

Soft-boiled eggs with a set white and a runny yolkSet white, liquid yolk in 6½ minutes, steamed with a lid on. · 2 min read Jammy eggs: the sweet spot between soft and hardSet at the edge, soft in the center: 8 minutes and straight into ice. · 2 min read Hard-boiled eggs without a green ring around the yolkYellow to the center: 12 minutes in boiling water and 15 minutes in ice. · 2 min read How to peel boiled eggs without tearing the whiteBoiling water wins: the test of 5 methods with 10 eggs each. · 2 min read The egg float test: what it tells you and what it doesn’tFloating means old, not spoiled. How to do it and how to read it. · 2 min read Pressure cooker safety, step by stepFill to 2/3, keep the valve clean and open only once pressure is gone. · 2 min read High-altitude cooking: why everything takes longerAt 5,000 feet water boils near 203 °F. What that does to cooking time. · 2 min read

How we check every number

Every time and every safety note comes from a source we opened and read: test kitchens, university extension services and government agencies such as the FDA and USGS.

When a source only covers another country, we say so. When there is no source, we don’t make up a number.

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