Description
Jammy eggs are soft-boiled eggs with rich, custardy yolks and tender whites. Perfect for ramen, salads, grain bowls, or as a simple snack with salt and pepper.
Ingredients
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4 large eggs (fresh, high-quality)
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Water (enough to submerge eggs)
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Ice cubes (for ice bath)
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Optional: Salt and pepper, for serving
Instructions
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Prepare the Eggs
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Let eggs sit at room temperature for about 15 minutes to reduce cracking risk.
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Alternatively, place eggs in warm water for 5 minutes.
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Boil the Water
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Bring a pot of water to a rolling boil over high heat.
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Ensure there’s enough water to fully submerge the eggs.
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Cook the Eggs
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Lower eggs gently into boiling water using a slotted spoon.
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Set a timer based on desired consistency:
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6.5 minutes – Very soft, runny yolk (ideal for ramen).
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7 minutes – Slightly jammy with a touch of runniness.
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7.5 minutes – Thick, custard-like yolk.
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8 minutes – Creamy, but mostly set yolk.
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Cool the Eggs
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Immediately transfer eggs to an ice bath (bowl of ice water) for at least 2 minutes to stop cooking.
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Peel the Eggs
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Gently tap eggs on a hard surface to crack the shell.
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Peel under running water to make it easier.
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Serve & Enjoy
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Sprinkle with salt and pepper, or add to your favorite dishes like ramen, salads, or toast.
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Notes
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Fresh eggs are harder to peel, but an ice bath helps.
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Gently swirling the eggs while boiling helps center the yolk.
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If making in advance, store unpeeled jammy eggs in the fridge for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast, Snack
- Method: Boiling
- Cuisine: Global
Keywords: Jammy eggs, soft-boiled eggs, ramen eggs, breakfast eggs, easy egg recipe