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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.
Cook the soft-boiled eggs to your liking. You'll need to keep a close eye on the timer, since every minute makes a difference when boiling eggs. Leave the eggs in the hot water to get the desired consistency. Try cooking the eggs for: 2 minutes to get a raw yolk and very soft egg white. 4 minutes to get a really runny, thick yolk and set white. 6 minutes to get a mostly set yolk and set white. 8 minutes to get a tender, but set yolk and fully set white.