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Jammy Eggs

Jammy eggs sit in that magical middle ground between soft-boiled and hard-boiled, where the whites are set and creamy while the yolk stays soft and custardy in the center. They're ridiculously simple to make, require minimal ingredients, and deliver maximum comfort in under 10 minutes.
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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: International
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 large eggs straight from the refrigerator
  • Water enough to cover eggs by 1 inch
  • 1/2 teaspoon salt optional, for boiling water
  • Ice a handful (optional, for ice bath)

Equipment

  • Small pot or saucepan
  • slotted spoon
  • Kitchen timer or clock
  • Bowl with ice water
  • Spoon for tapping and peeling

Method
 

  1. Add water to a small pot and bring it to a rolling boil over high heat. You want enough water to cover the eggs by about an inch.
  2. Once the water is boiling, stir in 1/2 teaspoon of salt.
  3. While the water heats, fill a bowl with ice and cold water.
  4. Using a spoon, carefully lower your cold eggs into the boiling water.
  5. The moment the eggs hit the water, set your timer for exactly 6.5 minutes.
  6. Keep the water at a steady boil throughout cooking. If water boils away and starts to expose the eggs, add more hot water carefully to keep them submerged.
  7. When 6.5 minutes have passed, use a slotted spoon to remove the eggs and place them directly into your ice bath.
  8. Leave the eggs in the ice bath for 2 to 3 minutes until they're cool enough to handle comfortably.
  9. Gently tap the cooled egg all over to crack the shell, then roll it between your hands to loosen it further. Peel under cool running water, starting from the wider end where the air pocket is.
  10. Place your jammy eggs on toast, in a rice bowl, or on a salad while they're still warm. The soft yolk should ooze out when you cut or break into it.

Notes

The 6.5-minute mark is the sweet spot for large eggs from a rolling boil, but if your kitchen altitude is above 5,000 feet or you prefer a slightly firmer yolk, add 30 seconds to the time. Use eggs straight from the refrigerator for the most predictable results. Don't skip the ice bath as it's the difference between a jammy yolk and a hard one.