Boiling an egg may seem like a simple task, but the boiling time is critical to getting the yolk to the desired state (thin, soft, creamy, or hard).

6 different times to boil eggs and their condition is such that in 4 minutes of boiling, the yolk is completely liquid (thin) while the white is slightly curdled.

Likewise, boiling for 5 minutes completely sets the whites while the yolk center remains thick and creamy.

Within 6 minutes the edges of the yolks will begin to harden while the interior remains thick like custard.

Also, by 8 minutes the yolk is mostly set but the center is dark and feels like jam.

Boiling for 10 minutes turns both the yolk and white completely firm and solid, while boiling for 12 minutes turns the yolk completely dry and hard to a light yellow color, perfect for salads or egg pastes.