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
4 large eggs
Water (enough to cover eggs by at least 1 inch)
Ice (for the ice bath)
Instructions
Boil the Water
Fill a medium-sized pot with water and bring it to a rolling boil over high heat.
Lower the Eggs
Using a spoon, carefully place the eggs into the boiling water to prevent cracking.
Cook the Eggs
Set a timer and cook the eggs for 6 to 7 minutes:
6 minutes for a softer, runnier yolk.
7 minutes for a slightly firmer but still jammy yolk.
Transfer to an Ice Bath
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.
Peel and Enjoy
Gently tap the eggs on a hard surface and roll them to loosen the shell. Peel carefully, then slice and serve as desired.
Notes
Use older eggs for easier peeling.
For extra flavor, marinate the eggs in soy sauce, mirin, and garlic for a ramen-style twist.
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