How to Boil Eggs: Soft and Hard at the Same Time
Want to serve soft- and hard-boiled eggs at the same time? Here’s a simple trick using a mug so everyone gets exactly what they want—creamy yolks for some, fully set eggs for others—without extra pots or fuss.
1. Prepare the eggs
Start by grabbing the eggs you’ll cook—three to four is perfect for this method. If they’ve been in the fridge, don’t toss them straight into boiling water; sudden temperature changes can crack the shells.
Take refrigerated eggs out about 30 minutes before cooking so they come to room temperature. That small step reduces cracking and helps them cook more evenly.
I usually take three eggs out and let them sit for about 30 minutes. That small pause kept them from cracking when I boiled them.
2. Prepare a mug
Place your eggs in a pot and cover them with cold water—enough to just submerge them.
Now grab a mug. Put a single egg in the mug and add water so it’s fully covered, just like the eggs in the pot.
Set the pot on the stove and tuck the mug to one side inside the pot. The mug will heat more slowly than the surrounding water—that’s the secret.
3. Cooking times
Start from cold water and bring the pot to a boil. If you time from when the pot first goes on the stove, expect about 16–18 minutes for fully hard-boiled eggs—adjust if your burner runs hot or low.
If you start timing from the moment the water first boils, about 12 minutes should give you hard-boiled eggs in the pot and a soft, jammy yolk for the egg in the mug.
The trick is that the pot water reaches a rolling boil while the mug’s water heats more slowly—so the eggs inside the mug cook at a gentler pace, giving you that perfect soft center.
When the timer’s up, immediately transfer the eggs to cold water for 2–3 minutes. That stops the cooking and makes peeling a breeze.
After peeling and slicing, the pot eggs were fully set and the mug egg had a beautifully jammy center—perfect for salads, ramen, or just a quick snack. If peeling is a pain, try this tip:
👉 Put a boiled egg in a sealed container, give it a good shake, and the shell will come off in seconds!
Today we showed a one-pot hack using a mug to make soft- and hard-boiled eggs at once. Try it next time you want both textures without extra effort—it’s quick, clever, and totally shareable.
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