The Eggsact Egg Timer Instructions

Written by jeffrey brian airman
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The Eggsact Egg Timer Instructions
A single layer of eggs cooks more evenly than a crowded pan. (chicken boiled eggs. image by Yuri Bizgaimer from

The colour-changing Eggsact egg timer makes boiling eggs nearly foolproof. The Eggsact timer is made of heat-sensitive hard plastic resin. Exposure to boiling water slowly changes the appearance of the Eggsact timer to indicate the cooking level of the eggs. They can be timed to cook to soft, medium-soft, medium, medium-hard and hard with the Eggsact. Waste fewer eggs by cooking them right the first time with help from an Eggsact egg timer.

Skill level:

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Things you need

  • Saucepan
  • Slotted spoon
  • Ice water bowl

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  1. 1

    Place the eggs and Eggsact timer at the bottom of the saucepan. Flip the Eggsact so it is resting on its flat side.

  2. 2

    Pour cold water into the saucepan until the eggs and timer are below an inch of water.

  3. 3

    Heat the water until it begins to boil, then reduce the heat to medium-low.

  4. 4

    Watch the Eggsact egg timer after the eggs have been in the hot water for two minutes. A dark red ring starts from the outside of the timer and moves inward.

  5. 5

    Remove the eggs from the water with a slotted spoon when the dark red colour reaches the desired cooking mark on the Eggsact. It may take as long as 15 minutes for the Eggsact to turn mostly dark red and indicate the eggs are hard boiled.

  6. 6

    Move the hot eggs to an ice water bath for a 15-second chill after they come out of the saucepan. The cold shock stops the cooking process so it does not continue beyond where you intended. Leave hard boiled eggs in the bath for two minutes or more to cool completely for easy peeling.

  7. 7

    Drain the saucepan and remove the Eggsact timer. Clean the timer in the dishwasher and let it cool and return to its clear colour before using it again.

Tips and warnings

  • Use the freshest eggs you can get for the best possible result. Older eggs cook differently and are more difficult to peel.

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