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To firm up at 100Â° it takes an additional 2 minutes (you can test this by dropping some egg yolk into boiling water in a freezer bag and observe, I just did that to verify my old numbers). So in this case you'll have 9 minutes for a hard boiled egg and around 5 for soft boiled. By then the time/temp equation has normalized and you'll see longer and longer spans between consistency changes. Custardy is about 5 minutes for a medium (Grade AA) egg. Secondly, my approach.
Iâve found that soft-boiled eggs take about five minutes in a steamer basket in a covered pan over boiling water and should then be plunged into cool tap water to stop the cooking process and get the shells to the point where they can be handled without burning oneâs fingers.