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Jammy Eggs

Jammy eggs offer the perfect middle ground between runny yolks and set whites, ready in just 13 minutes for a restaurant-quality breakfast at home.
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Prep Time 2 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Lunch
Cuisine: International
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 large eggs
  • Salt for the water and for seasoning
  • Water enough to cover eggs by 1 inch
  • Butter for serving (optional)
  • Black pepper to taste
  • Toast or crackers for serving

Equipment

  • Small saucepan
  • Kitchen timer
  • Slotted spoon
  • Small bowl filled with ice water
  • Egg cups or small cups (optional but helpful)
  • Spoon for tapping and peeling

Method
 

  1. Bring a small saucepan of water to a rolling boil over high heat, ensuring enough water to cover eggs by at least 1 inch.
  2. Sprinkle a generous pinch of salt into the boiling water and stir to dissolve.
  3. Fill a small bowl with ice water and set it near the stove to create an ice bath.
  4. Use a spoon to gently lower the eggs into the boiling water one at a time to prevent cracking.
  5. Immediately set a timer for 13 minutes once all eggs are in the water.
  6. Maintain a steady, gentle boil throughout the cooking time.
  7. When the timer goes off, transfer each egg with a slotted spoon into the ice water bath.
  8. Let the eggs chill in the ice bath for 2 to 3 minutes to stop cooking.
  9. Gently tap and roll each egg to crack the shell, then peel under cool running water.
  10. Serve immediately on buttered toast or crackers and season with salt and black pepper to taste.

Notes

Peel eggs under running water for easier removal and use an ice bath to preserve the creamy yolk.