Jammy Eggs

Ingredients

• 6 piece large eggs

Instructions

1. Cooking

   1

   Fill 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. 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. 3

   Let the eggs cook undisturbed for another 6 minutes for jammy yolks with set whites.

4. Cooling

   4

   While the eggs are boiling, fill a large bowl with cold water and plenty of ice to make an ice bath.

5. 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

6. Serving

   6

   Gently crack and peel the eggs. Serve jammy eggs with toast, noodles, rice, or enjoy them on their own as a snack.