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Close-up of perfectly cooked jammy eggs with a creamy, golden yolk, sliced in half and served on a wooden board.

Why Are Jammy Eggs So Good?

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.
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Prep Time 2 minutes
Total Time 10 minutes
Servings: 4 eggs
Course: Breakfast, Side Dish, Snack
Cuisine: Universal
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • Water enough to cover eggs by at least 1 inch
  •  
  • Ice for the ice bath

Method
 

  1. Boil the Water
  2. Fill a medium-sized pot with water and bring it to a rolling boil over high heat.
  3. Lower the Eggs
  4. Using a spoon, carefully place the eggs into the boiling water to prevent cracking.
  5. Cook the Eggs
Set a timer and cook the eggs for 6 to 7 minutes:
  1. 6 minutes for a softer, runnier yolk.
  2. 7 minutes for a slightly firmer but still jammy yolk.
  3. Transfer to an Ice Bath
  4. 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.
  5. Peel and Enjoy
  6. 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.