Ingredients
Equipment
Method
- Start with Cold Eggs:
- For the best results, use eggs straight from the refrigerator. This ensures consistent cooking times and the perfect jammy texture.
Heat the Water:
- Fill a pot with about ½ inches of water—just enough to create steam rather than fully submerge the eggs. Unlike traditional boiling methods, steaming helps cook the eggs evenly, preventing cracking.
Bring to a Simmer:
- Place the pot over medium-high heat until the water is simmering. Gentle bubbling is ideal because it doesn't need to be at a rolling boil.
Gently Lower the Eggs:
- Carefully place the cold eggs into the simmering water using a slotted spoon. This quick temperature contrast helps control cooking time and ensures a soft, jammy yolk.
Cover and Cook for 7 Minutes:
- Once the eggs are in, cover the pot with a lid and let them cook for exactly 7 minutes. This is the magic number for achieving that thick, gooey yolk while ensuring the whites are fully set.
Transfer to an Ice Bath:
- After 7 minutes, remove the eggs with a slotted spoon and place them into a bowl of ice water. This step stops the cooking process and makes the eggs easier to peel. Let them sit for at least 2 minutes.
Peel and Enjoy!:
- Once cooled, gently tap the eggs on a hard surface and roll them under your palm to loosen the shell. Peel carefully, revealing the beautiful jammy egg inside.
Notes
- Pro Tip: If you prefer a slightly runnier yolk, reduce the cooking time to 6½ minutes.