Description
Jammy eggs are the perfect balance between soft-boiled and hard-boiled eggs, featuring a firm yet tender white with a creamy, custard-like yolk. These eggs are incredibly versatile and can be enjoyed on their own, in ramen, salads, grain bowls, and more.
Ingredients
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4 large eggs
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Water (enough to cover eggs by at least 1 inch)
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Ice (for the ice bath)
Instructions
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Boil the Water
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Fill a medium-sized pot with water and bring it to a rolling boil over high heat.
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Lower the Eggs
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Using a spoon, carefully place the eggs into the boiling water to prevent cracking.
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Cook the Eggs
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Set a timer and cook the eggs for 6 to 7 minutes:
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6 minutes for a softer, runnier yolk.
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7 minutes for a slightly firmer but still jammy yolk.
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Transfer to an Ice Bath
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Once the cooking time is up, use a slotted spoon to transfer the eggs immediately into a bowl of ice water. Let them sit for at least 5 minutes to stop the cooking process.
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Peel and Enjoy
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Gently tap the eggs on a hard surface and roll them to loosen the shell. Peel carefully, then slice and serve as desired.
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Notes
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Use older eggs for easier peeling.
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For extra flavor, marinate the eggs in soy sauce, mirin, and garlic for a ramen-style twist.
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Store peeled jammy eggs in an airtight container in the fridge for up to 3 days.
- Prep Time: 2 minutes
- Cook Time: 6-7 minutes
- Category: Breakfast, Snack, Side Dish
- Method: Boiling
- Cuisine: Universal
Keywords: jammy eggs, soft-boiled eggs, creamy yolk, ramen egg