Jammy Eggs Recipe
Jammy eggs are soft-boiled eggs with a creamy, slightly runny yolk and firm whites. Perfect for a snack, atop ramen, or as a topping for salads and toast.
Equipment
- Medium to Large Pot: For boiling the eggs. Make sure it’s large enough to hold all the eggs without overcrowding.
- Spoon or Tongs: To gently lower the eggs into the boiling water without cracking them.
- Kitchen Timer: To ensure precise timing for the perfect yolk consistency (6-7 minutes).
- Ice Bath Bowl: A large bowl filled with ice and cold water to stop the cooking process once the eggs are removed from the boiling water.
- Slotted Spoon: To safely transfer the eggs from the boiling water to the ice bath.
- Cutting Board and Knife: For slicing the eggs in half when serving.
Ingredients
- 4 large eggs preferably room temperature
- Water enough to cover the eggs
- Ice for the ice bath
Instructions
- Prepare the Eggs: Add your eggs to a pot that is big enough to fit them without crowding. Cover the eggs completely with cold water, about 1–2 inches above them in the pot.
- Boil the Water: Bring the water to a boil over high heat. When boiling, turn down the heat to medium-high and lower the eggs into the water with a spoon or tongs to avoid cracks.
- Boil the Eggs: Set a timer for 6-7 minutes. Six minutes is suitable for a slightly runny yolk, while 7 minutes gives you a more set yolk with just a touch of creaminess. For a firmer yolk, add another minute or two to the cooking time.
- Prepare an Ice Bath: While the eggs boil, pack a large bowl with ice and cold water. This will be used to stop the eggs from cooking further once they're removed from the boiling water.
- Cool the Eggs: As soon as the timer is up, immediately plunge the eggs into the ice bath. Allow them to sit in the tub until thoroughly cooled, about 5-10 minutes.
- Peel the Eggs: Tap the eggs gently against the surface of the table or counter to break the shell. Gently roll the egg back and forth against a hard surface to loosen the shell even more, then start peeling it from the large side. What you'll end up with is a perfectly cooked, jammy egg!
- Serve and Enjoy: Slice the eggs in half and serve them atop ramen, on toast with avocado, or add them to your favourite salad. They're also delicious on their own, sprinkled with a pinch of salt and pepper!
Notes
Room Temperature Eggs: Starting with eggs that are closer to room temperature reduces the chances of cracking.Use a Timer: For the perfect jammy yolk, timing is crucial. Use a kitchen timer to help achieve the desired consistency.
Peeling: Slightly older eggs (a few days old) tend to peel more easily than fresh eggs.
Storing Leftovers: Leftover jammy eggs can be stored in the fridge for up to 4-5 days.
Peeling: Slightly older eggs (a few days old) tend to peel more easily than fresh eggs.
Storing Leftovers: Leftover jammy eggs can be stored in the fridge for up to 4-5 days.