Because there’s no single “perfect” egg time, the answer depends on what “exactly the way you want it” means — and on your method, egg size, starting temperature, and altitude.
Below are the most reliable timings for a large egg starting straight from the fridge, lowered gently into already-boiling water, then cooled quickly in ice water.
Soft-boiled eggs
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6 minutes — very runny yolk, white just set but delicate
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6½ minutes — runny yolk with a slightly thicker edge, white set
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7 minutes — jammy yolk: thickened but still spreadable/oozy, white fully set
This is the sweet spot for ramen eggs or toast.
Medium / jammy eggs
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7½–8 minutes — yolk is soft and fudgy at the center, not liquid
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8½ minutes — yolk is mostly set but still darker, moist, and slightly tacky
Hard-boiled eggs
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9–10 minutes — yolk is fully set but still bright yellow and creamy at the center
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11–12 minutes — classic firm hard-boiled egg, pale yellow yolk, no green ring
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13–15 minutes — very firm, drier yolk; best if you want crumbly yolks for egg salad
If you prefer starting eggs in cold water
Some people put eggs in cold water, bring to a boil, then time from the boil. That method is less precise because different stoves take different times to reach boiling. If you use it, subtract roughly 1 minute from the timings above, or pull the eggs after:
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about 4–5 minutes from the start of the boil for jammy
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about 8–9 minutes from the start of the boil for hard-boiled
If you want the same result every time
Do this:
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Use large eggs straight from the fridge.
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Bring water to a full boil.
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Lower eggs in gently with a spoon.
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Keep the water at a gentle boil.
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Start the timer immediately.
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Transfer to an ice bath for at least 1–2 minutes.
That ice bath is important: it stops carryover cooking and prevents the green ring around the yolk.
Quick answer
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Runny yolk: 6–6½ minutes
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Jammy/ramen egg: 7 minutes
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Creamy hard-boiled: 9–10 minutes
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Classic hard-boiled: 11–12 minutes