<span>Jammy</span> Soft Boiled Eggs

Jammy Soft Boiled Eggs

By Gretchen Thomas

<span>Jammy</span> Soft Boiled Eggs
Serves 2-6
Active Time - 10 minutes. Total Time - 10 minutes

We didn’t invent this amazing and easy egg recipe, but we definitely kicked the tires on several versions to get our favorite way to perfect “jammy eggs,” aka soft boiled eggs with tender whites and a gooey yolk center. These are perfect sliced as stand-alone snacks, sprinkled with pimenton or furikake, and can also be added to salads or tossed in ramen soup.

2 - 6 large eggs, cold

2 cups water

Ice for chilling


1 - in a medium saucepan, bring the water to a boil. This may not be enough water to fully cover the eggs, that is fine.

2 - Using a slotted spoon, very gently lower the eggs into the water, and cover with a lid. Set the timer to 7 minutes.

3 - Once the water is back up to boiling, lower the heat so the water is in between simmering and boiling. Have a bowl of ice water ready and set aside.

4 - After 7 minutes, remove the eggs and immediately add to the ice bath. Allow to chill for at least 2 minutes.

5 - Gently crack the eggs all over and peel, starting from the bottom side of the egg. Slice and sprinkle with salt, furikake or pimenton.

6 - You can store the eggs peeled and covered in the refrigerator for up to 2 days. You can also marinate them in Haku Black Garlic Shoyu or Fly By Jing dumpling sauce for 24 hours to make perfect ramen eggs.