Description
Transform your breakfast or ramen bowl with these creamy, perfectly cooked jammy eggs. Featuring a luxurious, spreadable yolk, these eggs are the ideal blend of soft-boiled and hard-boiled textures. Whether served on toast, in salads, or as a ramen topper, these eggs are quick to make and always a crowd-pleaser.
Ingredients
Scale
- 4 large eggs (room temperature for best results)
- Water (enough to cover eggs)
- Ice cubes (for the ice bath)
Instructions
Prepare the Pot:
- Place eggs in a medium saucepan and cover them with cold water, ensuring the water is 1 inch above the eggs.
- Heat the water over medium-high heat until it comes to a gentle boil.
Cook the Eggs:
- Once the water starts boiling, set a timer for 6-7 minutes for jammy yolks (6 minutes for softer yolks, 7 minutes for firmer edges).
- Maintain a gentle boil, adjusting the heat as needed.
Ice Bath:
- While the eggs cook, prepare an ice bath by filling a large bowl with ice and cold water.
- Once the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Let them sit for 5 minutes.
Peel and Serve:
- Gently tap the eggs on a hard surface to crack the shells. Peel under running water for ease.
- Slice in half and serve warm or cold with salt, pepper, or your favorite seasoning
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Cuisine: Global
Nutrition
- Serving Size: 4 eggs
- Calories: 70
- Fat: 5g
- Carbohydrates: 0g
- Protein: 6g