Jammy Eggs: How to make them

Jammy Eggs are the best way to eat eggs! It’s about perfectly set whites and a slightly set yellow that has a “jammy,” soft texture. Consider this an invitation to try them!

We’ve found the perfect method and timing for jammy eggs. For PERFECT jammy eggs EVERY TIME! You can put them on bread or salads. Or, you can eat them as a snack. Let’s jam.

What is a Jammy Egg

It’s a good question to ask, my friends.

A jammy egg is somewhere in between a hard-boiled and soft-boiled egg. The yolk is different. It is set just like the white of a hard-boiled egg. The yolk is slightly set (like the white of a hard-boiled egg) but “jammy,” soft, and soft in the middle (like the soft-boiled egg).

How to make jammy eggs

Let’s learn how to make jammy eggs now that you have a better understanding of what they are.

We’ll first bring a large pot to a rolling boil. After the water has boiled, gently lower one (or more!) eggs into it. Use a spoon to prevent the egg from cracking.

The water should be at full boil and the eggs fully submerged. After seven minutes and thirty seconds, transfer the eggs to an ice-water bath.


Four large eggs (pasture-raised, organic if possible).

Water boils


Black pepper and sea salt


Bring a medium-sized pot of water up to full boil. Put one of the eggs on the spoon and lower it gently into the boiling pot (be careful not to crack the shell!). The body will still be useful, but you may lose some egg white if you break it. Repeat the process with the remaining three eggs.

Set your timer to 7 minutes 30 seconds once all the eggs have been dropped into the water.

Fill a medium bowl with half water, and then add a handful of ice cubes.

Use your spoon to remove the eggs carefully from the water when the timer rings. Place them immediately into the ice bath. Set your timer for 3 minutes.

After 3 minutes, try to crack the egg at one end and get underneath the membrane. Work your way slowly around the white. Be careful not to puncture this.

Serve hot or cold, with salt and black pepper. You can enjoy them on toast or in salads, bowls, and on their own.

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