1 Cook the eggs for 5 to 7 minutes: For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. 2  For 3 or 4 eggs, add a few extra seconds to your timing. ( 3 For more than 4 eggs, cook in batches.). 4  Remove the eggs with a slotted spoon.ently lower the eggs into the water one at a time. Cook the eggs for 5 to 7 minutes: For 1 to 2 eggs, cook 5 minutes for a very runny yolk or up to 7 minutes for a barely-set yolk. For 3 or 4 eggs, add a few extra seconds to your timing.
1 fluid ounce = 6 teaspoons. Note that this is for liquid ounces, not dry ounces. * See the Related Questions to the left for some useful conversions between weight and volume. A liquid ounce is a measure of volume, and a dry ounce is a measure of weight. A teaspoon is a measure of volume.
One tablespoon equals 3 teaspoons, and 2 tablespoons equal 1 fluid ounce. One cup equals 8 ounces, and 2 cups equal 1 pint. Two pints equal 1 quart, and 4 quarts equal 1 gallon. One quart equals 192 teaspoons or 64 tablespoons. It is also equal to 32 U.S. fluid ounces. The other industrialized nations of the world use the milliliter and the liter as units of volume.