Alright, let me tell you how I get those jammy eggs just right. It’s become a bit of a routine for me, pretty simple once you get the hang of it.
So, first things first, I grab my eggs. Usually straight from the fridge, I don’t bother letting them warm up or anything. I typically make two or three at a time. Then I get out a small pot, nothing fancy, just big enough to hold the eggs without crowding them too much.
I fill the pot with tap water, making sure there’s enough to cover the eggs completely, maybe like an inch over them. Then I put the pot on the stove and turn the heat up high. Gotta bring that water to a proper rolling boil – you know, big bubbles coming up fast.
While the water’s heating, I quickly prepare an ice bath. Just grab a bowl, fill it with cold water, and dump a good amount of ice cubes in there. This is key for later, trust me.
Once the water is seriously boiling, I carefully lower the eggs into the pot. I use a slotted spoon for this, trying my best not to drop them and crack the shells. It still happens sometimes, but gentle is the way to go.
As soon as the eggs are in, I start my timer. This is the important part for getting that ‘jammy’ texture. I’ve found that 7 minutes works perfectly for me. Not 6, not 8. Seven minutes on the dot gives me that slightly soft, creamy yolk that isn’t runny but definitely isn’t hard-boiled.
I let them boil away for those 7 minutes. I keep the heat high enough to maintain a good boil, but not so high that the eggs are crashing into each other like crazy.
Timer goes off? Action time! I immediately use my slotted spoon again to scoop the eggs out of the boiling water. No hanging around.
Straight into the ice bath they go. Plop. This shock of cold water stops the cooking right away, which helps make sure they don’t overcook and keeps that yolk jammy. I let them sit in the ice water for at least 5 minutes, sometimes longer if I get distracted, until they’re cool enough to handle.
Then comes the peeling. Honestly, this can be the trickiest part sometimes. I gently tap the cooled egg on the counter to crack the shell all over, then try peeling it under a thin stream of running water. It seems to help the shell slip off easier. Some days they peel perfectly, other days it’s a bit of a battle.
And that’s basically it. Once peeled, I usually slice them in half to see that nice, beautiful, slightly gooey golden yolk. Perfect on toast, in a salad, or just on their own with a bit of salt and pepper. That’s my way of doing jammy eggs.
