3 minutes near sea level, 5-6 minutes at anywhere over 1500' altitude.

Don't cook your eggs past the point that a little of the yolk hardens, or you are missing out on delicate cholesterols that provide raw material for synthesising hormones. Probably a lot of the good fatty acids in general are best raw.

But the white... hell, that shit is practically glue. You can go without it, with no harm. And don't feed it to your cats, it gives them anemia, even when well cooked. But yolk is ok for cats, it makes their fur all shiny.