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jammy eggs on plate

Jammy Eggs Recipe

How to make jammy eggs is an easy recipe with a seven minute timer. These eggs are awesome eaten alone, with rice, on toast, and so many more foodie creations.
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Course: Appetizer, brunch, lunch, Side Dish, Snack
Cuisine: Asian
Keyword: 10 minutes or less, boiling, eggs, jammy eggs
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 63kcal

Equipment

  • pot
  • slotted spoon
  • bowl for the ice bath

Ingredients

  • Eggs
  • Water
  • Ice

Instructions

Boil the Eggs

  • Fill a pot with enough water to cover the eggs by an inch.
    Water
  • Bring the water to a high boil over high heat.
  • Gently lower the eggs into the boiling water using a slotted spoon.
    Eggs
    add brown egg to rolling boiling water
  • Very slightly reduce the heat. Set a timer for 7 minutes.

Prepare an Ice Bath

  • While the eggs are cooking, fill a bowl with water and add a generous amount of ice.
    Ice

Transfer the Eggs to the Ice Bath

  • When the timer goes off, use the slotted spoon to transfer the eggs to the ice bath.
  • Let the eggs sit in the ice bath for at least 1 minute to stop the cooking process.
    put eggs in ice bath after boiling

Peel and Enjoy!

  • Gently tap the eggs on a hard surface to crack the shells, then peel them under cold running water to help loosen the shells.
    remove egg shell under water to peel
  • Slice the eggs in half and enjoy your perfect jammy eggs with the characteristic velvety, custard-like yolks and set whites.
    perfectly cooked jammy eggs on white plate

Nutrition

Nutrition Facts
Jammy Eggs Recipe
Amount per Serving
Calories
63
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
164
mg
55
%
Sodium
 
62
mg
3
%
Potassium
 
61
mg
2
%
Carbohydrates
 
0.3
g
0
%
Sugar
 
0.2
g
0
%
Protein
 
6
g
12
%
Vitamin A
 
238
IU
5
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.