Jammy Eggs Recipe
Ingredients
- 4 large eggs
- 4 cups water
- 1 cup ice water
- Salt and pepper to taste
- 1 tbsp butter
- Fresh herbs for garnish (optional)
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan.
- Gently lower eggs into the boiling water using a slotted spoon.
- Set a timer for 7 minutes and maintain a gentle boil.
- While eggs cook, prepare an ice water bath in a large bowl.
- When timer goes off, immediately transfer eggs to the ice water bath.
- Let eggs cool in ice water for 2-3 minutes to stop the cooking process.
- Gently crack and peel eggs under cool running water.
- Cut eggs in half lengthwise to reveal the jammy yolk.
- Season with salt and pepper.
- Serve immediately with butter and fresh herbs if desired.
Special Notes
Jammy eggs have a perfectly set white with a soft, jam-like yolk that's neither runny nor hard. The 7-minute cooking time is crucial for achieving this texture. These eggs are perfect for breakfast, salads, or as a topping for avocado toast. The ice water bath stops the cooking process immediately, preventing overcooking. You can make these ahead of time and store in the refrigerator for up to 2 days. The eggs are best served at room temperature or slightly warm.