Jammy Eggs Recipe (Perfect Soft-Boiled Eggs)
These Jammy Eggs have a perfectly set white with a rich, custardy yolk. They’re ideal for topping toast, ramen, salads, or simply enjoying with a sprinkle of salt and pepper.
Ingredients
- 4 large eggs
- 4 cups water or enough to cover the eggs
- 1 tsp salt optional
- Ice water for cooling
Instructions
- Bring a pot of water to a gentle boil over medium-high heat
- Lower the eggs into the water using a spoon to prevent cracking
- Boil for exactly 6 ½ to 7 minutes for a jammy yolk
- While the eggs cook, prepare an ice bath by filling a bowl with ice water
- Transfer the eggs immediately into the ice bath and let sit for 2-3 minutes
- Gently peel the eggs under running water and serve
Notes
- For slightly firmer yolks, cook for 7 ½ minutes
- Use older eggs for easier peeling
- Jammy eggs are best eaten fresh but can be stored in the fridge for up to 3 days