Always Overcooking Your Boiled Eggs? Here's a Chart Comparing Pot vs. Tatung Rice Cooker Times

Boiled eggs seem simple, but a slight difference in time completely changes the texture. Some people like a runny yolk, others prefer a moist yolk, and some insist on fully cooked. Cinya's private baking class has compiled a chart. Just follow it based on your preferred texture. ✅Boiling Eggs in a Pot Start timing after the water boils and you add the eggs. Then, reduce to a simmer: 6 minutes | Soft-boiled (runny yolk) 7 minutes | Jammy yolk 8 minutes | Moist yolk 9 minutes | Moist fully-cooked yolk 11 minutes | Slightly overcooked yolk ✅Boiling Eggs in a Tatung Rice Cooker (Cinya uses a 10-cup model) Add water to the outer pot: 1/4 cup | Soft-boiled 1/2 cup | Moist fully-cooked 1 cup | Fully-cooked ✔Cinya's Tips: 1. Poke a small hole in the wider end of the egg before steaming to prevent cracking and leakage. 2. Immediately plunge cooked eggs into ice water for 30 minutes. The shells will peel super easily! 3. Refrigerate for 4 days: You can cook up to 4 days' worth at once. After cooling in ice water, you can store unpeeled boiled eggs directly in an airtight container in the fridge for up to 4 days. Leaving the shell on helps them last longer and prevents spoilage. If you want a richer yolk, adjust by 1 minute according to your preference; for a firmer yolk, cook for an additional 1 to 2 minutes. The rice cooker requires no fire-watching; the amount of water in the outer pot is key. Cooking several days' worth at once makes breakfast, bento boxes, or salads quick to prepare, saving time and effort. Save this chart, and you won't have to guess the timing next time you boil eggs. My mom just throws them in the rice cooker to steam without timing or measuring water though 🤣