How the egg times work
These times use the cold-start, off-the-heat method: the eggs go into cold water, the water comes to a full boil, and then the pan is covered and removed from the heat while the eggs finish in the hot water. The timer starts at the boil. The eggs are large. Smaller or bigger eggs need less or more time, and the American Egg Board gives 9 minutes for medium and 15 for extra large eggs when cooking them hard.
With the cold-start method the eggs warm up with the water, so most of the difference between eggs from the fridge and eggs from the counter evens out before the timer starts.
With the cold-start method the eggs warm up with the water, so most of the difference between eggs from the fridge and eggs from the counter evens out before the timer starts. That is why the timer has no fridge or room-temperature setting. If your yolks come out a little firmer or softer than you like, cook the same way next time and move the time by 30 seconds.
What jammy means here
Soft, medium and hard are published times. Jammy is the one we filled in ourselves: 4:30, halfway between the 3-minute soft and 6-minute medium times from Food Network Kitchen. Expect a set white and a thick, spoonable yolk. If it comes out too runny or too firm for you, switch to the next preset up or down.
Where these times come from
Hard (12 minutes, large) and the cold-start method: American Egg Board, How to hard-cook eggs, https://www.incredibleegg.org/cooking-school/how-to-hard-boil-eggs/ (medium eggs 9 minutes, large 12, extra large 15). Soft (3 minutes) and medium (6 minutes), also large eggs started in cold water and covered off the heat at the boil: Food Network Kitchen, The Perfect Boiled Eggs, https://www.foodnetwork.com/recipes/the-perfect-boiled-eggs-3672186. Sources differ. Another Food Network Kitchen recipe gives hard-boiled eggs 8 to 10 minutes and uses simmering for soft and medium, so we used the egg board's size-specific 12 minutes, which also matches the first recipe. Times vary with your pan, stove and altitude.