Ingredients
Equipment
Method
- Bring a large saucepan of water to a rolling boil over medium-high heat, ensuring vigorous bubbles for even cooking.
- Once the water is boiling, carefully lower 4–8 large, cold eggs into the water one at a time using a slotted spoon. Ensure they are submerged in a single layer.
- Immediately set a kitchen timer for precisely 7 minutes. Adjust the heat to maintain a gentle, consistent boil.
- While the eggs cook, fill a large bowl with cold water and plenty of ice cubes to create an ice bath. This is crucial for stopping the cooking process.
- As soon as the timer goes off, quickly transfer the cooked eggs from the boiling water directly into the ice bath using a slotted spoon.
- Allow the eggs to cool in the ice bath for at least 2 minutes, or until they are slightly warm to the touch. This shocking process helps with peeling.
- Gently crack the eggs all over on a hard surface. Begin peeling from the wider end, under cold running water, to easily remove the shell.
- Serve your perfect 7-minute jammy eggs immediately. Slice in half and season with salt and pepper, or add them to your favorite dishes.
Nutrition
Notes
For consistent results, use cold, large eggs. Adjust cooking time for different egg sizes (30 seconds less for medium, 30-60 seconds more for extra-large). A pinch of salt or splash of white vinegar in the boiling water can help prevent cracking and aid peeling. The ice bath is crucial for stopping the cooking process and making eggs easier to peel. Avoid overcrowding the pot for even cooking. Store peeled jammy eggs in an airtight container in the refrigerator for up to 3 days, or unpeeled for 5-7 days. Best served chilled or at room temperature, as reheating can alter yolk consistency. Nutrition information is estimated based on common ingredients and serving sizes and may vary.