Boil times.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Cooking setting | Safety endpoint |
|---|---|---|---|---|
| Broccoli | Small broccoli florets | 4-6 minutes | 212°F | Texture |
| Brussels sprouts | Large sprouts halved | 8-12 minutes | 212°F | Texture |
| Carrots | Sliced carrots | 7-10 minutes | 212°F | Texture |
| Cauliflower | Small florets | 8-12 minutes | 212°F | Texture |
| Corn on the cob | Husked ears, covered by boiling water | 5-7 minutes | 212°F | Texture |
| Green beans | Whole beans or 1-inch pieces | 6-8 minutes | 212°F | Texture |
| Zucchini | Sliced summer squash | 5-10 minutes | 212°F | Texture |
| Yellow squash | Sliced summer squash | 5-10 minutes | 212°F | Texture |
| Asparagus | Trimmed whole spears | 6-8 minutes | 212°F | Texture |
| Eggplant | Peeled 1-inch cubes | 5-8 minutes | 212°F | Texture |
| Potatoes | Peeled 1-inch pieces for mash | 15-20 minutes | 212°F | Texture |
| Yukon gold potato | Peeled 1-inch pieces | 15-20 minutes | 212°F | Texture |
| Red potato | Peeled 1-inch pieces | 15-20 minutes | 212°F | Texture |
| Fingerling potatoes | Small whole potatoes | 15-20 minutes | 212°F | Texture |
| Eggs | Large refrigerated shell eggs; hot start | 12 minutes | 212°F | 160°F |
| Beets | Medium whole beets | 20-30 minutes | 212°F | Texture |
| Parsnips | Peeled 1-inch pieces | 9-15 minutes | 212°F | Texture |
| Snow peas | Trimmed pods | 2-3 minutes | 212°F | Texture |
| Sugar snap peas | Trimmed pods | 4-5 minutes | 212°F | Texture |
| Turnips | Peeled 1-inch pieces | 20-25 minutes | 212°F | Texture |
| Fennel | Trimmed bulbs in quarters | 8-11 minutes | 212°F | Texture |
| Okra | Whole trimmed pods | 8-10 minutes | 212°F | Texture |
| Kohlrabi | Peeled small slices | 15-20 minutes | 212°F | Texture |
Where this range comes from.
- Betty Crocker Kitchens: fresh vegetable cooking chartChecked 2026-10-01
- American Egg Board: easy-peel hard-boiled eggsChecked 2026-10-01
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.