What's the deal with the famous "three minute egg"? I mean, how the heck
can a real egg be soft-boiled in 3 mins? I've never cooked one for less
than 4:30 secs and it still has a runny whites. Am I supposed to let it sit
for a certain amount of time before cracking, like seen in old English
movies where the egg is served in an egg cup and broken by some persnickety
old barrister who chastises the maid for bringing an improperly cooked egg?

I boiled two lrg eggs this morning, cooked a timed 4:30 secs for the both
after the water was at boil, and waited 2 mins before cracking (lotsa
retained heat). Still runny whites around the yolk. Dammit! What's the
secret time to getting a soft-boiled egg with cooked whites and runny yolk.
I'd settle for a little overcooked yolk on the outside if the whites were
beyond the Afrin-required snot stage and there's still enough liquid yolk to
paint funny faces on my pancake. Could it be soft-boiled eggs are
traditionally supposed to include some runny white. What's the deal?

nb