Description
These Jammy Eggs are the perfect balance between soft-boiled and hard-boiled, featuring firm whites and a golden, custard-like yolk. They’re ideal for ramen, salads, toast, and grain bowls, adding richness and protein to any dish.
Ingredients
Scale
- 4 large eggs (preferably organic and free-range)
- Water (enough to cover eggs in a saucepan)
- Ice (for an ice bath)
Instructions
- Boil the water – Fill a medium saucepan with enough water to cover the eggs completely. Bring to a rolling boil over medium-high heat.
- Gently lower the eggs – Use a slotted spoon to place the eggs into the boiling water carefully to prevent cracking.
- Set the timer – Cook the eggs for 6.5 to 7 minutes for that perfect jammy yolk.
- Prepare the ice bath – While the eggs cook, fill a bowl with ice and cold water.
- Shock the eggs – Once the timer goes off, transfer the eggs immediately to the ice bath for at least 5 minutes to stop further cooking.
- Peel and serve – Gently tap the eggs on a hard surface, roll them between your hands, and peel under running water for easy shell removal.
Notes
- For slightly runnier yolks, cook for 6 minutes; for a firmer jammy texture, aim for 7 minutes.
- Slightly older eggs peel more easily than very fresh ones.
- Jammy eggs can be stored in the refrigerator (unpeeled) for up to 4 days.
- For extra flavor, marinate peeled eggs in soy sauce and mirin for 2 hours for a Japanese-style egg.
- Prep Time: PT5M
- Cook Time: CT7M
- Category: Breakfast
- Method: Boiling
- Cuisine: Global
Nutrition
- Calories: 70Kcal
- Fat: 5g
- Saturated Fat: 1.6g
- Carbohydrates: 0.6g
- Protein: 6.3g