THE BOILED EGG
soft, medium and hard: the minutes on the timer — and the degrees at which the white and the yolk set
Built as a memo rather than a table: the thing worth hanging it up for reads across the room, with the full reference in smaller type below it.
Three sizes in one archive — from a sheet on the fridge to a poster on the wall.
Minutes are verbatim from British Lion eggs (egginfo.co.uk), large egg, timed from the boil. Setting temperatures and the off-heat method — American Egg Board (incredibleegg.org): white 144–149 °F, yolk 149–158 °F; hard-boiled eggs keep refrigerated in the shell up to one week, peeled — eat the same day. Checked 2026-08-13.