Description
A simple and foolproof guide to making jammy eggs, the perfect balance of creamy yolks and firm whites. Learn how to boil, peel, and serve these versatile eggs for salads, ramen, or breakfast dishes.
Ingredients
Scale
- 4 large fresh eggs (or slightly older eggs for easier peeling)
- Water (enough to fully submerge the eggs)
- Ice cubes (for the ice bath)
- Optional marinade ingredients: soy sauce, garlic, chili flakes, rice vinegar
Instructions
- Prepare the Pot: Fill a medium-sized pot with water and bring it to a gentle boil. Avoid overcrowding by ensuring enough space for the eggs to move freely.
- Cook the Eggs: Gently lower the eggs into the boiling water using a spoon to prevent cracking. Set a timer for 6-7 minutes, depending on your desired level of “jamminess.”
- Cool Immediately: While the eggs cook, prepare an ice bath by filling a bowl with ice and cold water. Once the timer goes off, transfer the eggs to the ice bath immediately to stop the cooking process. Let them cool for at least 5 minutes.
- Peel and Serve: Tap the eggs gently on a hard surface to crack the shell, then peel under running water for easier removal. Serve as-is or customize with seasonings, marinades, or toppings.
Notes
- For high-altitude cooking, add 1-2 extra minutes to the boiling time.
- Use slightly older eggs (about a week old) if you’re worried about peeling.
- Store leftover jammy eggs in their shells in the fridge for up to 3 days.
- Prep Time: 5min
- Cook Time: 7min
- Category: Breakfast, Snack, Side Dish
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 egg
- Calories: 70 kcal
- Sugar: 0,6 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 1,6 g
- Unsaturated Fat: 3,4 g
- Trans Fat: 0 g
- Carbohydrates: 0,6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg
Keywords: Jammy eggs recipe, soft-boiled eggs, creamy yolk eggs, easy egg recipes, healthy snacks