We all want that perfect jammy egg: not too hard, not too soft, not too runny. It’s that ideal balance between hard and soft that gives you a delicious, gooey, jammy egg, and I have the method to make sure you achieve it every single time. I love adding them to salads like my favorite meal salad, as a topping on ramen, or snacking on them during the day.

Eight jammy egg halves on a white plate.

🌟Why You’ll Love This Recipe

Foolproof jammy eggs – I promise they’ll come out just right every single time. I have tested the eggs at a range of 6-9 minutes to ensure that 7.5 minutes is exactly right. See the infographic below. Note that this time range is for refrigerated eggs.
Easy peeling – The ice bath cooling method at the end stops the cooking for the perfect texture, but also makes these eggs incredibly easy to peel.

Infographic with jammy eggs cooked between 6 and 9 minutes.

👩‍🍳 How to Make This Recipe

Bring a pot of water to a rolling boil. Meanwhile, grab a slotted spoon to use to add the eggs into the pot.
Slightly reduce the rolling boil, then place your eggs on a slotted spoon and gently lower them into the boiling water.
After 7.5 minutes, transfer to an ice bath. Let them sit for 2-3 minutes.
Peel, cut, and serve however you like your eggs.

🍳 What to Eat With Jammy Eggs

I pop a couple of these on my favorite salads for some protein, like my meal salad with poppyseed dressing. They’re great in a bowl of ramen, next to a piece of toast with jam, or with some tuna salad.

Jammy eggs on a white plate with flake salt and pepper.

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