Jammy hard boiled eggs are fantastic on their own with just a bit of salt or when added to salads, sandwiches, and pasta. These are perfectly set boiled eggs with firm whites and “jammy,” slightly runny yolks. They’re egg heaven!
What is a Jammy Egg?
If you have never heard of a jammy egg, let me introduce you to your new favorite egg. What is a jammy egg? It’s just another term for a soft-boiled egg with a runny yolk.
I’ve loved boiled eggs my whole life, but I recently discovered this method that delivers jammy hard-boiled eggs every single time. It used to be a happy accident when my boiled eggs turned out jammy, but now? We’ve cracked the secret.
The flavor and texture of the eggs is so much better with a soft, runny yolk. And, this method gets bonus points for requiring very little effort. That’s a win-win, in my book. Jammy eggs are fabulous as a snack with salt and pepper.
If you typically avoid making your own boiled eggs because of the hassle of peeling them, then I have good news for you. I am sharing the secret of shelling eggs with ease, and it’s nothing more than cold water.
When the timer goes off, rinse the eggs for a minute or two under cold water. As soon as the pan is cool, keep the eggs in the cold water and immediately begin peeling them. You’ll find that the shells slide right off the egg white.
I usually tap the eggs on the counter until cracks form. Then slide a spoon under the shell, rotate it around and then slide the egg on out of the shell.
As you can see in the photos, these eggs literally slid out of the shells, leaving the shells almost whole. They might not slide out perfectly every single time when shelling them, but they are reliably easy to shell.
Jammy Eggs
Depending on the type of stovetop you are using, you may need to adjust the time slightly to get perfect jammy eggs. On my stove, 7 minutes and 40 seconds is the not-so-secret number for perfect eggs.
When boiling eggs for the first time on a new stove, I shell and test one egg while the others are still in hot water. If everything is perfect, then I do the cold water rinse and shell the rest. But, if the white is still not fully cooked, then depending on how runny it is, I’ll either let them sit in the hot water or return them to the stove for 30 seconds longer.
How to Make Jammy Eggs
You’ll need the following ingredients to make this recipe:
- eggs
- water
You’ll also need a pot large enough for the eggs in a single layer, but that’s it! Jammy eggs might be the easiest recipe I’ll ever share with you.
How Long to Boil Jammy Eggs
Fill a pot halfway with water and bring to a boil over high heat. When the water reaches a rolling boil, carefully and quickly use a long-handled, slotted spoon to add the cold eggs to the boiling water.
When all the eggs have been added to the water, reduce the heat to medium-high. Immediately start a timer set for 7 minutes and 40 seconds. (The first time you make these eggs, you’ll want to test one egg and make sure of the time for your stovetop.)
When the timer beeps, promptly transfer the pot to the sink, drain off most of the hot water, and begin running cold water over the eggs.
When the pot is cold (after about 2 minutes of cold running water), turn off the water and leave the eggs in the cold water. Shell the eggs immediately.
Looking for recipes that you can top with these jammy hard boiled eggs? Jammy hard-boiled eggs will take your avocado toast or ramen to the next level. Just sprinkle them with your favorite seasoning or freshly shredded parmesan cheese, and you can thank me later.
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Jammy Eggs
Ingredients
- 12 eggs
Instructions
- Fill a pot halfway with water and bring to a boil over high heat. When the water reaches a rolling boil, carefully and quickly use a long-handled, slotted spoon to add the cold eggs to the boiling water.
- When all the eggs have been added to the water, reduce the heat to medium-high. Immediately start a timer set for 7 minutes and 40 seconds.
- When the timer beeps, promptly transfer the pot to the sink, drain off most of the hot water, and begin running cold water over the eggs.
- When the pot is cold (after about 2 minutes of cold running water), turn off the water and leave the eggs in the cold water. Shell the eggs immediately.
Notes
Nutrition
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