Jammy Eggs

Jammy hard boiled eggs are fantastic on their own with just a bit of salt or when added to salads, sandwiches, and pasta.

Cook Time8

Total Time8

Course: Appetizer, Breakfast

Cuisine: American

Servings:

Author: Mary Younkin

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

Hard-boiled eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure the eggs are refrigerated within two hours after cooking.

Nutrition