Jammy Eggs Recipe
Jammy Eggs Recipe: Perfectly Soft-Boiled Delight
Table of Contents
Jammy Eggs Recipe
This jammy eggs recipe delivers the perfect balance of a creamy yolk and tender whites. These delightful eggs can elevate any meal, making them a fantastic addition to breakfast bowls, salads, or enjoyed on their own with a sprinkle of salt. In just a few easy steps, you’ll learn how to create the ultimate jammy eggs, perfect for any occasion.
Ingredients
- 4 large eggs
- Ice water (for cooling)
- Salt (to taste)
- Fresh herbs (optional, for garnish)
Instructions
- Prepare the Ice Bath
Fill a bowl with ice water and set it aside. This will stop the cooking process of the eggs once they’re boiled. - Boil Water
In a medium saucepan, bring water to a rolling boil. Ensure there’s enough water to cover the eggs by at least an inch. - Add the Eggs
Carefully lower the eggs into the boiling water using a slotted spoon. This prevents them from cracking. - Cook the Eggs
For runny yolks, cook the eggs for 6-7 minutes. If you prefer a slightly firmer yolk, go for 8 minutes. - Transfer to Ice Bath
Once the time is up, immediately transfer the eggs to the ice water bath to stop cooking. Let them sit for about 5 minutes. - Peel and Serve
Gently tap the eggs on a hard surface to crack the shell, then peel under running water for easier removal. Season with salt and garnish with fresh herbs if desired.
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Jammy Eggs Recipe
This jammy eggs recipe delivers the perfect balance of a creamy yolk and tender whites. These delightful eggs can elevate any meal, making them a fantastic addition to breakfast bowls, salads, or enjoyed on their own with a sprinkle of salt. In just a few easy steps, you’ll learn how to create the ultimate jammy eggs, perfect for any occasion.
Ingredients
- 4 large eggs
- Ice water for cooling
- Salt to taste
- Fresh herbs optional, for garnish
Instructions
- Prepare the Ice Bath: Fill a bowl with ice water and set it aside. This will stop the cooking process of the eggs once they’re boiled.
- Boil Water: In a medium saucepan, bring water to a rolling boil. Ensure there’s enough water to cover the eggs by at least an inch.
- Add the Eggs: Carefully lower the eggs into the boiling water using a slotted spoon. This prevents them from cracking.
- Cook the Eggs: For runny yolks, cook the eggs for 6-7 minutes. If you prefer a slightly firmer yolk, go for 8 minutes.
- Transfer to Ice Bath: Once the time is up, immediately transfer the eggs to the ice water bath to stop cooking. Let them sit for about 5 minutes.
- Peel and Serve: Gently tap the eggs on a hard surface to crack the shell, then peel under running water for easier removal. Season with salt and garnish with fresh herbs if desired.
Notes
- For best results, use fresh eggs; they peel more easily than older ones.
- Experiment with cooking times to find your perfect jammy egg consistency.
- These jammy eggs can be stored in the fridge for up to 3 days. Reheat gently or enjoy cold!
