The exact cooking time depends on the desired degree of cooking – these times apply to a medium-sized egg (size M) taken directly from the refrigerator and placed in boiling water:

4 to 5 minutes (soft): The white is firm while the yolk remains runny and warm.
6 to 7 minutes (semi-soft/with a creamy yolk): The white is firm, but the yolk remains creamy and soft in the center.

8 to 9 minutes (firm with a soft center): Yolk is almost completely set but still slightly runny in the center.
10 to 11 minutes (hard set): The egg white and yolk are completely firm.
Adjustments according to various factors

Egg size: For L-sized eggs, add about 30 to 45 seconds; for S-sized eggs, take about 30 seconds.
Initial temperature: If the egg is at room temperature, the cooking time will be reduced by about 30 seconds.

Cooling (shock cooling): Immediately after cooking, hold the egg under ice-cold water. This immediately stops the cooking process and prevents the yolk from solidifying further.