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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 4: Set timer forâ¦. 3 minutes for very runny soft-boiled eggs with just-set whites. 4 minutes for runny soft-boiled eggs. 6 minutes for creamy, custard-y âmediumâ-boiled eggs. 8 minutes for firm (but still creamy) hard-boiled eggs. 10 minutes for firm hard-boiled eggs.