We all want that perfect jammy egg: not too hard, not too soft, not too runny. It’s that ideal balance between hard and soft that gives you a delicious, gooey, jammy egg, and I have the method to make sure you achieve it every single time. I love adding them to salads like my favorite meal salad, as a topping on ramen, or snacking on them during the day.
🌟Why You’ll Love This Recipe
👩🍳 How to Make This Recipe
Bring a pot of water to a rolling boil. Meanwhile, grab a slotted spoon to use to add the eggs into the pot. Slightly reduce the rolling boil, then place your eggs on a slotted spoon and gently lower them into the boiling water. After 7.5 minutes, transfer to an ice bath. Let them sit for 2-3 minutes. Peel, cut, and serve however you like your eggs.
🍳 What to Eat With Jammy Eggs
I pop a couple of these on my favorite salads for some protein, like my meal salad with poppyseed dressing. They’re great in a bowl of ramen, next to a piece of toast with jam, or with some tuna salad.
How to Make Jammy Eggs
Print Recipe SaveAchieve the perfect jammy egg—gooey, not too hard or runny—every time with this foolproof method and 7.5 minutes.
Servings: 6
Calories: 63kcal
Ingredients
- 6 eggs or any amount, see notes
- water for boiling and ice bath
- ice for ice bath
Instructions
- Bring a pot of water to a rolling boil.
- Slightly reduce the rolling boil, and place your eggs on a slotted spoon and gently lower them into the boiling water.
- For jammy eggs, simmer for 7.5 minutes. In the meantime, fill a medium bowl halfway with water and add a handful of ice cubes.
- When the eggs are ready, transfer them from the boiling water to the ice bath using the slotted spoon. Let them sit there for 2-3 minutes before peeling.
Notes
This recipe was tested using refrigerated eggs.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.