Jammy soft boiled eggs. Looking for a jammy soft-boiled eggs recipe? Check out our go-to—it will give you perfect, ooey, gooey eggs in six and half minutes. Topping practically any dish with a perfectly cooked egg makes it that much better, which is why we have this jammy soft-boiled egg recipe memorized.
Get the recipe: Jammy Soft-Boiled Eggs. The beauty of them is that they're easy to make (only one ingredient), full of protein (literally all protein), and are pretty. Everyone has their jammy egg preference. You can cook Jammy soft boiled eggs using 1 ingredients and 7 steps. Here is how you cook that.
Ingredients of Jammy soft boiled eggs
- You need 2 of large eggs.
Preparation Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Soft boiled eggs are a great breakfast food. They're quick to cook up, great when served with toast, and contain lots of protein which will stay with you through the day.
Jammy soft boiled eggs instructions
- Place some water in a pot..
- Take the eggs out of the fridge and leave it out..
- Set the temperature to below max. I set my stove top to be 8 which is one right below the max..
- Watch the water - you want the water to start simmering just a bit (small bubbles) - not to a full boil - this is to prevent the egg shells from cracking..
- Place the eggs into the pot and boil them for 6 and half minutes (6 mins 30 seconds). Do not lower the temperature..
- When the timer goes off, place the eggs in cold water and drop a couple of ice cubes (ice bath) for a couple of minutes. The ice bath will stop the eggs from cooking and also it will help with the peeling..
- Peel the eggs and enjoy..
You can easily cook soft boiled eggs by bringing water to boil and then letting the eggs sit in the hot water. Learn how to make hard boiled eggs (and soft boiled eggs) so they turn out perfectly every time. This is my favorite for eggs on toast or soft boiled eggs on a salad. Soft-boiled eggs — those with a just-set white and a warm, almost-runny, and jammy yolk — are wonderful over salads and ramen. They also make a lovely breakfast nestled in an egg cup with some toast on the side.