Go Back

Jammy Eggs

Soft-boiled eggs with creamy, jam-like yolks and fully set whites, perfect for breakfast, brunch, or a quick snack.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Snack
Cuisine: British, Universal
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs room temperature or cold
  • 1 teaspoon salt for the boiling water
  • Enough water to cover eggs by 1 inch

Equipment

  • Small pot or saucepan
  • Slotted spoon
  • Kitchen timer or stopwatch
  • Bowl of ice water
  • Egg cups or small serving bowls
  • Spoon for cracking and eating

Method
 

  1. Pour enough cold water into a pot to cover the eggs by about 1 inch.
  2. Bring the water to a full, rolling boil over high heat.
  3. Stir in 1 teaspoon salt once the water reaches a boil.
  4. Gently lower the eggs into the boiling water using a slotted spoon.
  5. Start a timer for 7 minutes as soon as all the eggs are in the water.
  6. While the eggs cook, prepare a bowl of ice water to create an ice bath.
  7. When the timer goes off, transfer the eggs to the ice bath using the slotted spoon and leave for at least 2 minutes.
  8. Gently crack and peel each egg under cool running water, then place in egg cups and serve immediately.

Notes

Use eggs a few days old for easier peeling. Store jammy eggs in an airtight container in the fridge for up to 4 days. Reheat gently in hot water for 1 to 2 minutes or enjoy cold. Do not freeze.