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Jammy Eggs

Jammy eggs are soft-boiled eggs with runny yolks and tender whites, perfect for breakfast or snacks.
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Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 4 eggs
Course: Breakfast, Snack
Cuisine: Modern breakfast
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs at room temperature or cold from the fridge
  • Water enough to cover eggs by 1 inch
  • Salt a pinch for the ice bath
  • Ice a handful for the ice bath

Equipment

  • Small saucepan or pot
  • Kitchen timer or phone timer
  • Slotted spoon
  • Bowl filled with ice water
  • Egg holder or small bowl for serving

Method
 

  1. Pour water into your saucepan until it reaches about 2 inches from the top.
  2. Place the saucepan over high heat and let the water come to a full rolling boil.
  3. While the water heats, fill a bowl with ice and cold water, adding a small pinch of salt.
  4. Once the water is boiling, carefully lower your eggs into the water using a spoon.
  5. Start your timer immediately after putting eggs in; 6 minutes for runny yolk, 7 minutes for a bit more set.
  6. Let the water come back to a gentle boil after adding the eggs.
  7. Transfer the eggs to the ice bath immediately once the timer goes off.
  8. Allow the eggs to cool in the ice bath for 2 to 3 minutes.
  9. Gently tap the eggshell all over to create cracks, then peel under cool running water.
  10. Serve immediately in an egg cup or small bowl with a sprinkle of salt and pepper.

Notes

Jammy eggs are perfect for meal prep and can be stored in the fridge for quick breakfasts.