How to Make Jammy Eggs
Achieve 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
