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.
Ounce = weight. teaspoon/tablespoon = volume. You're comparing apples and oranges here: weight and volume do not convert to each other, unless you know what you're measuring. An ounce of lead takes up a lot less space than an ounce of water. The modern teaspoon is 5 millilitres (ml) and Tablespoon is 15 ml. One fluid ounce is 29.57353 ml (I am assuming that you are talking about fluid ounces, a measure of volume) Therefore, a Tablespoon is: 15 / 29.57353 = roughly half-an-ounce A teaspoon is one third of a Tablespoon = 1/6 of an ounce. --- In cookbooks, it is common usage to use a capital T for Tablespoon (Tbs) and a small t for teaspoon (ts). But it is not a fixed rule. If you are measuring water (or things with the same density as water), then one teaspoon of water will weigh 1/6 of an ounce (as a weight unit).