The Perfect Egg
A guide to nailing your yolk every time and how to actually use it once you do
There are few things more satisfying than a perfectly cooked egg. Whether you're layering it on toast, sliding it into a grain bowl, or slicing it into a salad, the texture of the yolk can make or break the experience.
Below is my go-to timing guide, tested over dozens of breakfasts and midweek lunches, to get the exact yolk texture you love, from runny to fully cooked. Each section also includes pairings so you know exactly how to use each style in a meal.
Runny — 4 minutes
Just barely set. The white is cooked through but still tender, and the yolk is liquid gold.
- Thick sourdough toast and chili crisp
- Brothy miso soup with scallions
- Roasted sweet potatoes with tahini
- Asparagus with parmesan and olive oil
- Breakfast rice bowl with kimchi and avocado
Jammy — 6 minutes
Soft and just gelled. The center is still gooey but sliceable and rich.
- Avocado toast with radish and sea salt
- Warm pesto pasta with arugula
- Grain bowls with lentils and pickled onions
- Buttered ramen with scallions
- Soba noodles with chili garlic crunch
Creamy — 8 minutes
Mostly set with a custard-like center. Soft but not runny.
- Cobb salad with blue cheese and bacon
- Tuna nicoise with olives and potatoes
- Buttered toast and a wedge of brie
- Herby couscous and roasted vegetables
- Soft polenta with garlicky greens
Tender — 10 minutes
Fully cooked, not chalky. The yolk is pale but moist, ideal for slicing.
- Egg salad on rye
- Tomato and mayo sandwich
- Deviled eggs with Dijon and chives
- Potato salad with lemon and herbs
- Club sandwich or BLT
Fully Cooked — 12–14 minutes
Dense yolk and firm white. Great for prep, bento boxes, or mashing.
- Green salad with red wine vinaigrette
- Mashed into tuna or chicken salad
- Cold with bagel seasoning
- Sliced into lunchboxes
- Mashed into avocado toast with lemon
Do the Eggs You Buy Matter?
Yes. If you’re putting care into how you cook your eggs, it’s worth choosing ones with flavor and integrity.
Pasture-raised eggs tend to offer richer yolks and better flavor. Yolk color reflects diet but isn’t always tied to taste, so check the source when you can.
For clean peeling, use eggs that are about 7–10 days old. Super fresh eggs tend to cling to the shell when boiled.
📥 Download the Visual Guide
Want a printable version of the yolk timing chart to keep on your fridge or pin to your Pinterest board?