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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.
Bring the water to a rolling boil then immediately reduce the stove to medium heat for a low boil. This is similar to a simmer but the water is still boiling slightly---it just won't boil over like a rolling boil will. Step 5. Cook the eggs for 10 to 12 minutes for a hard-boiled egg.For soft-boiled eggs, cook for 8 to 9 minutes. Step 6. Remove the eggs and place them in ice water as soon as the time is up. Leave them in ice water for at least 3 to 4 minutes.his is similar to a simmer but the water is still boiling slightly---it just won't boil over like a rolling boil will. Step 5. Cook the eggs for 10 to 12 minutes for a hard-boiled egg.