HomeFoodLearn how to Make Jammy Eggs (Excellent Each Time!)

Learn how to Make Jammy Eggs (Excellent Each Time!)


Plate of jammy eggs with perfectly set whites and jammy centers

To not begin an argument, however jammy eggs are the BEST solution to eat an egg! We’re speaking completely set whites with a barely set yolk that also has a smooth, “jammy” texture! For those who haven’t tried them but, take into account this your invitation! 

After scouring the web and dozens of exams, we’ve nailed down the strategy and timing (to the second!) for PERFECT jammy eggs EVERY TIME! Put ‘em on toast, in salads and bowls, or have them on their very own as a protein-packed snack. Let’s get jammin’.

Eggs, water, salt, and pepper

What’s a Jammy Egg?

You could be questioning, “What even is a jammy egg?” Good query, mates!

You possibly can consider a jammy egg as someplace between a tough boiled egg and a smooth boiled egg. The white is totally set like a boiled egg, however the distinction is within the yolk. It’s barely set the place it touches the egg white (like a tough boiled egg) however smooth and “jammy” within the middle (like a smooth boiled egg)!

Soft boiled, medium boiled, and jammy eggs with text above them

Learn how to Make Jammy Eggs

Now that you recognize what jammy eggs are, we could discover ways to make them?

First, we deliver a big pot of water to a full, rolling boil! As soon as boiling, we’ll gently decrease an egg (or a couple of!) into the water utilizing a spoon to assist forestall cracking.

Using a spoon to lower an egg into a pot of water

You need the water to remain at a full boil the entire time and your eggs to be totally submerged within the water. After 7 minutes and 30 seconds within the bubble tub, you’ll switch them to an ice tub.

Eggs in an ice bath

They’ll be chilly plunging for 3 minutes (identical to the cool youngsters are doing lately), which makes them straightforward to peel. Crack ’em open and jammy eggs are yours!

Peeling the shell from an egg

We hope this information to creating jammy eggs is useful! They’re nice on avocado toast, in salads or bowls, or on their very own with salt and pepper. They’d even be good for our Easy However Good Breakfast Bowl or with our Best Entire Grain Seeded Bread, BEST Gluten-Free Bread (No Knead!), or Gluten-Free English Muffins.

Extra Egg Fundamentals

For those who do this recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Partially eaten egg with a jammy center

Prep Time 5 minutes

Prepare dinner Time 8 minutes

Whole Time 13 minutes

Servings 4 (eggs)

Course Useful How-to

Delicacies Vegetarian

Freezer Pleasant No

Does it preserve? 2-3 Days

  • 4 massive eggs (pasture raised, natural when doable)
  • Water to boil


  • Sea salt and black pepper
  • Carry a medium pot of water to a full rolling boil. Place one in all your eggs on a spoon and gently decrease it into the boiling water (rigorously to keep away from cracking the shell!). For those who do crack the shell it is going to nonetheless be usable, you’ll simply lose a few of the egg white. Repeat with the opposite 3 eggs.

  • As soon as the entire eggs are lowered into the water, set your timer for 7 minutes and 30 seconds.

  • In the meantime, fill a medium bowl midway with water and add a handful of ice cubes.

  • When your timer goes off, use your spoon to rigorously take away the eggs from the water and place them immediately into the ice tub. Set your timer for 3 minutes.

  • After 3 minutes, crack the eggs at one of many ends and attempt to get underneath the membrane beneath the shell. Be affected person and work your approach across the white, being cautious to not puncture it.

  • Serve heat or chilly with salt and pepper! They’re scrumptious on toast, in salads and bowls, or on their very own as a protein-packed snack.

*Diet data is a tough estimate calculated with a small pinch every of sea salt and black pepper.

Serving: 1 egg Energy: 70 Carbohydrates: 0 g Protein: 6 g Fats: 5 g Saturated Fats: 1.5 g Polyunsaturated Fats: 1 g Monounsaturated Fats: 2 g Trans Fats: 0 g Ldl cholesterol: 185 mg Sodium: 74 mg Potassium: 70 mg Fiber: 0 g Sugar: 0 g Vitamin A: 300 IU Vitamin C: 0 mg Calcium: 20 mg Iron: 0.7 mg




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