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.
In Food & Cooking. 24 teaspoons. a teaspoon is 1/3 tablespoon, a tablespoon is 1/2 fluid ounce. in both English (US) and Imperial (small cup) measure. ** with the exception of older British â¦ Imperial measurements, where a teaspoon is 1/96th of a pint (20 fluid ounces).There, 4 oz. of vanilla extract (essence) would then be 19.2 teaspoons.* with the exception of older British â¦ Imperial measurements, where a teaspoon is 1/96th of a pint (20 fluid ounces). There, 4 oz. of vanilla extract (essence) would then be 19.2 teaspoons.