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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.
Step 5: Soft-Boiled Eggs. Boil the water first and drop in the egg very gently. If you're making more than one, start timing when the water returns to a boil. Lower the heat to a simmer. In about 3 to 4 minutes you'll have the perfect consistency: tender-set egg whites with a creamy yolk.http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2011/7/15/3/HT_Hard-Boil-Beauty-02_s4x3.jpg.rend.snigalleryslide.jpeg.ower the heat to a simmer. In about 3 to 4 minutes you'll have the perfect consistency: tender-set egg whites with a creamy yolk. http://foodnetwork.sndimg.com/content/dam/images/food/fullset/2011/7/15/3/HT_Hard-Boil-Beauty-02_s4x3.jpg.rend.snigalleryslide.jpeg.