You can't soft boil them. It's like a really light boil. I'd love to give my time out, but I'm still working on pushing it. The more time you boil it the easier it is to peel, but less chance you have to get a runny yolk after breading and frying. I'll give you my time when I get it down (it's only my second attempt). Plus at the restaurant our burners have just a ton more btu's than at home (I can boil at 400 degrees in a tilt skillet if I have too), so even if I gave my boiling time it wouldn't do any good (I think). You just have to experiment. I'll tell you right now, I'm under 4 minutes in the boiling water.
Then shock it in ice water, peel it, bread it and deep fry it.
The beautiful thing about it is, the egg is so perfect that it doesn't get greasy because the white protect it.