At What Temperatures Do Egg Whites and Yolks Set?

The temperature progression is as follows. At about 62°C / 145°F, the egg white loses its transparency and becomes gelatinous and wobbly; the yolk is still runny at this point. At 65°C / 150°F, the white is fully set and the yolk has a thick, cream-like texture—the definition of a soft-boiled egg. At 70°C / 158°F, the yolk also sets but remains glossy and moist. Above 75°C / 167°F, the yolk becomes dry and mealy, its edges begin to crumble, and it develops the familiar sensation of sticking in the throat.

Although boiling water is at 100°C / 212°F, an egg can stay within this temperature range because heat moves from the shell toward the center over time. When an egg goes into the water, the white heats first and the yolk last, so boiling time is effectively a hidden temperature control. In boiling water, 6 minutes sets the white while leaving the yolk runny; 8 minutes makes the yolk creamy, and 10-12 minutes sets it completely. For pregnant women, young children, older adults, and people with weakened immune systems, choose eggs with a fully set yolk. The egg’s size and whether it came from the refrigerator can shift these times by a minute or two. For consistent timing, lower the egg into boiling water with a spoon and start the timer then; an egg started in cold water will have a timing that varies with the stove and pot.

A gray-green ring around the yolk is a sign of overcooking. It forms when an egg stays at high heat for a long time; it can be prevented by shortening the cooking time and placing the cooked egg immediately in ice water. For poached eggs, the water should not boil: at about 80-85°C / 175-185°F, the white gathers without spreading in water that is just barely trembling. Boiling water breaks the white apart before it has a chance to set. A spoonful of vinegar added to the water helps the white set sooner and reduces wispy strands. To keep the shell from cracking, let the egg sit on the counter for 10 minutes before placing it in the water, rather than adding it straight from the refrigerator.

The same temperature progression applies in a pan or pot. Remove a soft omelet from the heat before most of the mixture exceeds 65°C / 150°F; an omelet left in the pan keeps cooking from residual heat and dries out. Custards and sauces thickened with egg can also curdle for the same reason: above 70°C / 158°F, egg proteins release water and form lumps. For recipes that use raw or undercooked eggs, choose pasteurized eggs. For an egg to be considered fully cooked, both the white and yolk should be set.