Perfect Jammy Eggs
Achieve the ideal jammy egg with a fully set white and a luscious, custard-like yolk that's perfect for ramen, toast, salads, and more. This foolproof method delivers consistent results every time.
Equipment
- 1 medium saucepan with lid
- 1 slotted spoon
- 1 large bowl for ice bath
- 1 timer or stopwatch
Ingredients
- 4 large eggs
- Water for boiling
- 2 cups ice cubes
- Cold water for ice bath
- 1/4 tsp salt optional, for easier peeling
Instructions
- Remove eggs from refrigerator 20-30 minutes before cooking to reduce temperature shock.
- Fill a medium saucepan with enough water to cover eggs by 1 inch. Add salt if desired. Bring to a rolling boil over high heat.
- Prepare an ice bath in a large bowl with ice cubes and cold water.
- Using a slotted spoon, gently lower room-temperature eggs into the boiling water.
- Immediately reduce heat to maintain a gentle simmer and start your timer for exactly 6 minutes and 30 seconds.
- When the timer goes off, immediately transfer eggs to the ice bath using a slotted spoon.
- Let eggs cool in the ice bath for at least 5 minutes to stop the cooking process.
- Gently tap each egg on a hard surface to crack the shell all over, then peel under cold running water, starting from the wider end.
- Serve immediately or refrigerate for up to 2 days.
Notes
- For medium eggs, reduce cooking time to 6 minutes.
- For extra-large eggs, increase cooking time to 7 minutes.
- Fresh eggs are harder to peel; eggs that are 7-10 days old work best.
- The ice bath is crucial for stopping the cooking process and making the eggs easier to peel.
- Store peeled jammy eggs in cold water in the refrigerator for up to 24 hours.
- For a firmer yolk, increase cooking time by 30 seconds; for a runnier yolk, decrease by 30 seconds.