Jammy Eggs
Soft‑boiled eggs with perfectly set whites and rich, jammy centers — simple, reliable, and ideal for topping noodles, rice bowls, salads, or toast.
Cook's notes
Jammy eggs are all about timing, so use a reliable timer and cool them immediately in ice water to stop the cooking and make peeling easier. Fresh eggs can be harder to peel, so slightly older ones tend to give cleaner results. Peel gently under running water if the shells cling. The exact texture can vary with egg size and starting temperature, so feel free to adjust the cook time by 10-30 seconds in either direction to hit your perfect level of “jammy.” Store the peeled eggs in the fridge and enjoy them within a couple of days — they’re great for quick meals or snacking.
Ingredients
- 6 piece large eggs(or as many as you’d like, as long as they fit in one layer in the pot)
Instructions
Cooking
1Fill a large pot with enough water to cover the eggs by about an inch. Bring the water to a full rolling boil over medium‑high heat.
- 2
Gently lower the eggs into the boiling water in a single layer. Immediately start swirling the eggs around the pot for 1 minute to help center the yolks.
Tip: swirling helps center the yolk, but it’s purely optional
- 3
Let the eggs cook undisturbed for another 6 minutes for jammy yolks with set whites.
Cooling
4While the eggs are boiling, fill a large bowl with cold water and plenty of ice to make an ice bath.
- 5
When step 3 is done, transfer the eggs straight into the ice bath. Swirl the eggs in the ice water for about 1 minute to cool them evenly. Let them sit in the ice bath for at least 10 minutes to fully chill. This helps make peeling easier.
Tip: no need to rush when lifting the eggs out — an extra few seconds won’t affect the results
Serving
6Gently crack and peel the eggs. Serve jammy eggs with toast, noodles, rice, or enjoy them on their own as a snack.
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