Jammy eggs are soft boiled eggs that have a firm egg white with a soft and creamy egg yolk that resembles a jam, hence the name. It is the perfect compliment to ramen, salad, or eaten as a high protein snack. These eggs are sometimes referred to as a 7 minute egg or soft boiled egg. You can master the perfect jammy egg with just a few easy steps.
Tips for a perfect jammy egg
The saying “easy as boiling an egg” is full of contradictions. Yes, boiling an egg is easy. Boiling the egg then getting it out of its shell in one piece and cooked perfectly is another matter all together. Here are a few tips to get you that perfectly soft jammy boiled egg every time.
Use baking soda in the water
There are many different methods to getting the eggshell to release from the egg white. My personal favorite is adding baking soda to the water. For each quart of water add ½ teaspoon baking soda.
Bring the water to a boil before lowering the eggs into the water
By bringing the water to a boil prior to adding the eggs, you ensure that the eggs are being cooked at a consistent temperature for a specific amount of time.
Boil at the same heat setting every time
Make sure you always boil the eggs at the same heat setting. I generally recommend bringing the water to a rolling boil and then turning it down to a gentle boil before adding the eggs. On my stove top this occurs at a medium heat but every stove will have variances.
Use old, cheap eggs
I don’t understand the science behind this but it’s true, old, cheap eggs are easier to peel than your designer brand.
Use the same size eggs
If you use different size eggs in the same pot, then you will have eggs that are all cooked differently. Likewise, if you use a different size egg each time you make a new batch, then cook time will also differ. For consistency, I always use large eggs.
Set a timer
No guess work on these eggs. Precision is key. Add the eggs and then set the timer for 7 minutes.
Put the eggs directly into an ice bath to finish cooling
This step is key. Transferring the eggs to an ice bath allows for two things to occur. First, it stops the cooking process and preserves that silky, creamy egg yolk that is the star of the show. Second, it allows the layer of film between the egg and shell to adhere to the shell, making is easier to peel. For optimal results, allow the eggs to cool in the ice bath for at least 10 minutes.
Cracking the egg shell
Yes, the way you crack a soft boiled egg is important. These eggs are much more fragile than hard boiled eggs and care must be taken to avoid splitting the egg. It is common to roll a hard boiled egg to release the shell from the egg white. If you roll these eggs they will crack. So instead gently tap the egg on a hard surface on all sides. Then, starting at the wide end of the egg, gently peel the shell from the the egg.
Experiment with the time
Although the alternate name to jammy eggs is “7 minute eggs”, you may not boil these eggs for exactly 7 minutes. Some jammy eggs may be done in 6 minutes, some may take 7.5 minutes. Several factors play into this including the size of the eggs, the temperature you are boiling the eggs at, and perhaps even the altitude in which you are boiling the eggs. My best advice is to control the egg size, burner type (gas, induction, etc) boiling temperature (burner on medium or medium high), and altitude. Then boil the egg for exactly 7 minutes before transferring to an ice bath. Once the egg is ready to peel then examine the egg texture. Is it too raw with a runny, water egg white? Or is it too done with a firm yellow yolk that is more of a hard boiled egg? Adjust your time accordingly and try again.
After the eggs have been peeled store them in an airtight container for up to 3 days in the refrigerator.
Fill a medium saucepan with 3 inches of water. The water should be deep enough to cover the eggs by at least one inch.
Add ½ teaspoon baking soda.
Bring the water to a rolling boil over medium high heat.
Turn the heat down until the water is gently boiling.
Carefully add 6 eggs by gently lowering each egg into the water using a slotted spoon.
Set a timer for exactly 7 minutes.
While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice water.
When the timer goes off, carefully remove the eggs with a slotted spoon and transfer them into the ice bath.
Allow the eggs to cool in the ice bath until they are cool enough to handle, at least 10 minutes.
Tap the egg shell firmly on a hard surface to crack the shell and continue tapping the shell on all sides until the egg is cracked on all sides.
Gently peel the shell.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Though soft boiled eggs are most known for their use in ramen type recipes, they can also be served other ways. They make excellent additions to salads, toast, smoked salmon and capers, or on their own. You also use them to replace hard boiled eggs in an egg salad.
Frequently asked questions
1. Use old and cheap eggs.
2. Use the same size eggs.
3. Bring water to a gentle boil before lowering the eggs into the water using a slotted spoon.
4. Boil over the same heat setting every time. The water should be at a gentle boil.
5. Use baking soda in the boiling water.
6. Submerge the eggs in an ice bath for 2 minutes after the eggs are boiled.
7. Crack the eggs using the tap and roll method.
8. Peel the eggs starting at the air pocket located on the wider end.
9. Set a timer and boil the eggs for exactly 7 minutes. Note the time may change slightly based on size of the eggs, heat they are boiled at, and altitude.
10. Adjust the time accordingly based on your results. Time can range from 6 to 7.5 minutes.
Egg shells and boiled egg water are high in calcium making them the perfect addition to your garden. Just let the water cool and pour around your plants and bury the egg shells deep in your garden and allow to compose.
Yes, soft boiled eggs can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
There are many methods to getting the egg out of the egg shell. Some methods include adding things to the boiling water. Other techniques include specific ways to crack the egg. The most popular methods are adding oil, vinegar, or baking soda to the boiling water, or poking a small hole in the egg shell while it’s boiling.
Perfectly Easy Jammy Eggs [7 minute Soft Boiled Eggs]
- 1 quart water
- ½ teaspoon baking soda
- 6 large eggs
- Fill a medium saucepan with 3 inches of water. The water should be deep enough to cover the eggs by at least one inch.
- Add ½ teaspoon baking soda.
- Bring the water to a rolling boil over medium high heat.
- Turn the heat down until the water is gently boiling.
- Carefully add 6 eggs by gently lowering each egg into the water using a slotted spoon.
- Set a timer for exactly 7 minutes.
- While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice water.
- When the timer goes off, carefully remove the eggs with a slotted spoon and transfer them into the ice bath.
- Allow the eggs to cool in the ice bath until they are cool enough to handle, at least 10 minutes.
- Tap the egg shell firmly on a hard surface to crack the shell and continue tapping the shell on all sides until the egg is cracked on all sides.
- Gently peel the shell.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.