How to Make Perfect Every time Jammy Eggs

5 from 3 votes

How to Make Perfect Every time Jammy Eggs

For the creamiest, dreamiest eggs, look no further. This hybrid of a poached egg and hard-boiled has a soft, custard-like center. This recipe shows you how to make the perfect jammy eggs and how to use this wonderful ingredient.

Prep Time2

Cook Time7

Course: Breakfast, entree, Lunch, Main Course

Cuisine: American

Servings: servings

Calories: 72kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

4 large Eggs
Salt and Pepper Optional Seasoning Toppings

Instructions

Bring a medium-sized pot of water to a boil.
Once water is boiling, set timer and cook for 6 minutes, 30 seconds.
Gently lower eggs into the pot of boiling water and cook for exactly 6 minutes, 30 seconds.
While eggs are boiling, make your ice bath by filling a medium bowl halfway with cold water and add a generous handful of ice cubes.
Once timer goes off, remove eggs from boiling water and dunk into the ice bath. Allow eggs to sit in the ice bath for about 2 mins-until slightly warm but cool enough to handle and peel.
Remove from the ice bath and peel carefully, making sure to not break the egg apart as you work your way around.
Cut or mash and enjoy with salt and pepper or, as I love to do, sprinkle with Everything Bagel seasoning.

Video

Notes

HOW TO STORE:

- Shell on = 7 days in the fridge

- Peeled = 3 days in the fridge

- Reheat notes ( reheating too aggressively or too long will cook the yolk to hard boiled) To gently reheat, dunk eggs into a bowl of hot water for a few minutes.

Nutrition