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Close-up of perfectly cooked jammy eggs with soft, custardy yolks and firm whites, sliced in half and sprinkled with salt and pepper.

Jammy Eggs Recipe

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.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Global
Ingredients Method Notes

Ingredients
  

  • 4 large eggs fresh, high-quality
  • Water enough to submerge eggs
  • Ice cubes for ice bath
  •  
  • Optional: Salt and pepper for serving

Method
 

  1. Prepare the Eggs
  2. Let eggs sit at room temperature for about 15 minutes to reduce cracking risk.
  3. Alternatively, place eggs in warm water for 5 minutes.
  4. Boil the Water
  5. Bring a pot of water to a rolling boil over high heat.
  6. Ensure there’s enough water to fully submerge the eggs.
  7. Cook the Eggs
  8. Lower eggs gently into boiling water using a slotted spoon.
Set a timer based on desired consistency:
  1. 6.5 minutes – Very soft, runny yolk (ideal for ramen).
  2. 7 minutes – Slightly jammy with a touch of runniness.
  3. 7.5 minutes – Thick, custard-like yolk.
  4. 8 minutes – Creamy, but mostly set yolk.
  5. Cool the Eggs
  6. Immediately transfer eggs to an ice bath (bowl of ice water) for at least 2 minutes to stop cooking.
  7. Peel the Eggs
  8. Gently tap eggs on a hard surface to crack the shell.
  9. Peel under running water to make it easier.
  10.  
  11. Serve & Enjoy
  12. Sprinkle with salt and pepper, or add to your favorite dishes like ramen, salads, or toast.

Notes

  • Fresh eggs are harder to peel, but an ice bath helps.
  • Gently swirling the eggs while boiling helps center the yolk.
 
  • If making in advance, store unpeeled jammy eggs in the fridge for up to 7 days.