In the dormitory setting, boiling eggs typically takes around 8 to 10 minutes for a hard-boiled egg and approximately 4 to 5 minutes for a soft-boiled egg. This duration ensures that the eggs are cooked to the desired level of doneness without overcooking, which can lead to rubbery textures.

The reason for these specific times lies in the science of heat transfer and the composition of eggs. Eggs contain proteins that coagulate when heated, which is what gives them their solid form. The cooking time is influenced by the temperature of the water and the size of the eggs. Hard-boiled eggs require a longer cooking time to ensure that the proteins are fully denatured and the egg whites and yolks are firm. Soft-boiled eggs, on the other hand, are cooked for a shorter period to keep the yolks runny. The cooking time can vary slightly depending on the stove's heat and the size of the eggs, but the general guidelines provide a reliable starting point.

According to the United States Department of Agriculture (USDA), eggs should be cooked to an internal temperature of 160°F (71°C) for safety. This temperature is easily achieved by boiling eggs for 8 to 10 minutes. The cooking process involves the gradual increase of water temperature, which leads to the coagulation of proteins. As the water reaches a rolling boil, the proteins in the egg whites start to solidify, and the yolk begins to thicken. The longer the eggs are boiled, the more the proteins coagulate, resulting in a harder texture.

For soft-boiled eggs, the cooking time is shorter because the goal is to cook the whites without fully solidifying the yolk. The USDA recommends cooking soft-boiled eggs for 4 to 5 minutes, which allows the whites to set while the yolk remains slightly runny. This cooking time is sufficient to kill any potential bacteria present in the eggs, ensuring they are safe to eat.

In summary, the duration for boiling eggs in a dormitory setting is approximately 8 to 10 minutes for hard-boiled and 4 to 5 minutes for soft-boiled eggs. These times are based on the principles of heat transfer and protein coagulation, as well as safety guidelines provided by the USDA.