The standard method for boiling eggs in a kettle typically involves the following steps: Place the eggs in a kettle filled with cold water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook for 6 to 8 minutes for soft-boiled eggs, 10 to 12 minutes for medium-boiled eggs, and 12 to 15 minutes for hard-boiled eggs. The duration can vary slightly depending on the size of the eggs and the specific temperature of the water.

The reason for these varying times lies in the egg's internal temperature and the desired level of doneness. According to the United States Department of Agriculture (USDA), the internal temperature of eggs should reach 160°F (71°C) to ensure they are safe to eat. Soft-boiled eggs have a runny yolk, which requires less cooking time, while hard-boiled eggs have a solid yolk, necessitating a longer cooking period. The simmering process allows the heat to be distributed evenly, ensuring consistent cooking throughout the egg.

Research from the Journal of Food Science indicates that the cooking time for eggs in a kettle can be influenced by factors such as the initial water temperature, the size of the eggs, and the kettle's material. For instance, if the water is initially cooler, it may take longer for the eggs to reach the desired internal temperature. Additionally, larger eggs may require a slightly longer cooking time compared to smaller ones. The material of the kettle can also affect heat distribution, with some materials conducting heat more efficiently than others.

In conclusion, the ideal cooking time for eggs in a kettle ranges from 6 to 15 minutes, depending on the desired level of doneness. This range ensures that the eggs are cooked to a safe internal temperature while achieving the preferred texture.