How to make jammy eggs

Imagine a cozy Sunday morning, the aroma of freshly brewed coffee wafting through the air, mingling with the anticipation of a delectable breakfast. You’ve decided to elevate your brunch game and want to impress your friends or family with perfect jammy eggs, those perfectly cooked eggs with a custardy yolk that oozes when you slice into them. But as you gather your ingredients and utensils, a beginner’s doubt creeps in: how exactly do you achieve that perfect balance between soft and set? Let’s dive into the delightful world of jammy eggs and explore just how to make them.

To make jammy eggs, boil them for 6-7 minutes, then transfer them to an ice bath to stop the cooking process. Once cooled, peel gently and enjoy!

To make jammy eggs, start by bringing a pot of water to a gentle boil. As the water heats up, prepare a bowl filled with ice and cold water–this will be your ice bath. When the water is boiling, carefully lower in your eggs and set a timer for 6 to 7 minutes, depending on how runny you prefer the yolks (6 minutes gives a runnier yolk, while 7 minutes yields a slightly firmer result). Once the timer goes off, immediately transfer the eggs to the ice bath for another 6 to 8 minutes. This halts the cooking process and makes peeling easier. After cooling, gently tap and roll the eggs on a hard surface to crack the shell, then peel them under running water if needed. Your jammy eggs are now ready to be sliced and served atop toast, salads, or any dish that could use a punch of creamy, rich flavor!