A minute’s difference can make all the difference. From a runny yolk to a creamy one, or even a hard-boiled egg.
4-5 minutes:
The white is still very runny and the yolk almost liquid.
6-7 minutes:
The white is firm, but the yolk is still deliciously runny, even creamy. Perfect on toast or with ramen.
8-9 minutes:
The yolk is soft, smooth, and slightly runny in the center. Ideal for salads or breakfast.
