Eggs from runny to hard, potatoes, broccoli, chicken, corn. The exact minutes plus the cue that tells you it's done.
Boiling is the simplest cooking method there is, and still everyone googles the egg every single time. Here are the times for 25 everyday foods, counted from when the water returns to a boil.
Egg, soft-boiled (runny yolk)
Straight from the fridge into boiling water, then into cold water to stop the cooking.
6 min
Egg, jammy (custardy yolk)
The ramen-style egg. 7:30 is the sweet spot for large eggs.
7 to 8 min
Egg, hard-boiled
Past 12 minutes the yolk turns grey-green and sulfurous.
10 to 12 min
Potatoes, cubed (2-3 cm)
A knife slides in with no resistance. Start in cold salted water for even cooking.
10 to 12 min
Potatoes, whole medium
Start in cold water or the outside overcooks before the center softens.
20 to 25 min
Baby potatoes
Knife-tender. Skin on keeps them from getting waterlogged.
15 to 20 min
Broccoli florets
Bright green and just tender. A minute more and it goes army-green and mushy.
3 to 4 min
Cauliflower florets
Tender but not falling apart.
5 to 7 min
Carrots, sliced
Just past crisp. Whole carrots need 10 to 15.
5 to 7 min
Green beans
Still squeaky-crisp. Ice bath after keeps the color.
4 to 5 min
Corn on the cob
Fresh corn needs less than you think. Kernels turn a deeper yellow when done.
4 to 6 min
Asparagus
Thin spears 2 minutes, thick ones 4. It keeps cooking after draining.
2 to 4 min
Spinach
Wilted is done. Drain and squeeze.
30 to 60 sec
Beets, whole
Skin slips off with your thumb when done.
30 to 40 min
Chicken breast (poached)
Gentle simmer, not a hard boil. 74 C / 165 F in the thickest part.
12 to 15 min
Chicken thighs (bone-in)
Simmered until it pulls easily off the bone.
25 to 30 min
Shrimp
Pink, opaque, curled into a loose C. A tight O means overcooked.
2 to 3 min
Dry pasta
The package time minus 1 minute, then taste. Save a mug of the water for the sauce.
8 to 12 min
Fresh pasta
It floats and turns slightly paler when done.
2 to 4 min
White rice (simmered)
Lid on, lowest heat, no peeking. Then 5 minutes off the heat.
15 to 18 min
Brown rice
More water and more patience than white rice.
35 to 45 min
Red lentils
They collapse into a puree, which is what you want for dal.
8 to 10 min
Green or brown lentils
Tender but still holding shape. Salt at the end.
20 to 25 min
Quinoa
The little spiral tails pop out when done.
12 to 15 min
Frozen dumplings or potstickers
Straight from frozen. They float, then give them 1 more minute.
6 to 8 min
Times count from the moment the water returns to a boil after the food goes in, not from when the pot hits the stove. Salt the water for anything savory.
Good to know
The clock starts at the boil, not before
Every time here counts from the moment the water comes back to a rolling boil after the food goes in. Cold food drops the temperature, so a crowded pot needs a beat to recover.
Potatoes start cold, vegetables start hot
Dense things like whole potatoes and beets go into cold water so inside and outside cook evenly. Quick green vegetables dive into already-boiling water and come out fast.
The ice bath is not cheffy nonsense
Eggs and green vegetables keep cooking after draining. A bowl of cold water stops soft-boiled eggs from becoming hard and keeps broccoli green instead of grey.
