THE JAMMY EGG

 
 

You might be wondering, what is a jammy egg, and why have they become so popular? They’re the soft-boiled eggs with melty yolks: not quite runny and not quite hard boiled. We’ve all seen those egg photos: the perfectly cooked, jammy egg cut in half and placed delicately on a piece of rustic toast with avocado. We don’t really care how you eat these eggs (on a salad? Over grains? On toast? By themselves?) but what we DO care about is how long you cook them — 6 minutes and 30 seconds. Not 6 minutes; not 6 minutes and 53 seconds. Repeat after me: 6 minutes. And 30 seconds. — Ju



 

Ingredients:

  • 4 eggs (or more, or less depending on how many people are eating)

  • Pot of water

Instructions:

  1. Bring a large saucepan of water to a boil.

  2. Gently lower eggs into the boiling water using a slotted or wooden spoon- set a timer for 6 minutes and 30 seconds. Maintain a gentle boil for the entire time.

  3. While eggs are cooking, prepare an ice bath: fill a large bowl with ice and cover with cold water.

  4. When timer goes off, transfer eggs from boiling water to ice bath. Let cool for about 2 minutes —  this stops the eggs from continuing to cook.

  5. Peel and serve.

*Notes: Eggs can be store peeled, in a container with water for up to 5 days.