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.
(tsp to fl oz) and fluid ounces to teaspoons. 1 US teaspoon (tsp) = 1/6 or 0.166666667 US fluid ounce (fl. oz.) = 4.92892159 milliliters (ml) = 1/3 US tablespoons (tbsp). The teaspoon is rounded to precisely 5 mL (0.169070114 US fluid ounces) by US federal regulations for food labeling purposes.