Jammy Eggs
Jammy eggs strike a perfect balance between hard-boiled and soft-boiled eggs. The whites are fully cooked, and the yolks have a just-set, jam-like texture. They are delicious on their own (with a pinch of crunchy salt), or in a bowl of soup.
Equipment
- 1 small pot with a fitted lid
Ingredients
- 6 eggs
- ½ inch water
Instructions
- Add ½ inch of water to a small pot or a skillet, cover with a lid, and bring the water to a boil over high heat.
- Gently lower in as many large, cold eggs as you desire into the boiling water. They should all fit into the pot in a single layer. (No stacking).
- Cover with a lid, reduce the heat to medium, and set your timer for 7 minutes. The water should be at a rolling boil, not a raging boil.
- While the eggs cook, prepare an ice bath by filling a bowl with ice and water.
- After 7 minutes, lift the eggs out of the water with a slotted spoon, and plunge them into the ice water bath.
- Allow them to chill for at least 30 seconds if you want to eat them while they are still slightly warm, or for up to 5 minutes to cool them completely.
- Enjoy your jammy eggs right away, or store them unpeeled in the fridge for up to 3 days.
Video
Nutrition
Serving: 1eggCalories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 63mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!