These jammy eggs are boiled for exactly seven minutes to yield fully set whites and rich, jam-like yolks—creamy in the center and slightly firmer at the edges. It’s my favorite way to enjoy eggs, one of nature’s most nutritious foods.
What are jammy eggs?
Jammy eggs fall between soft- and hard-boiled. Compared with hard-boiled eggs (10–12 minutes) and soft-boiled eggs (4–6 minutes), jammy eggs are cooked for seven minutes to produce fully set whites with a custardy, slightly runny yolk. The outer yolk firms a bit, while the center remains velvety and spoonable—the ideal balance for many dishes.
Kitchen Equipment
- Large saucepan
- Slotted spoon
- Shallow bowl for an ice bath
How to make jammy eggs perfectly every time
Jammy eggs look fancy but are very simple to make once you follow a few consistent steps. Keep your timing precise and use an ice bath to stop the cooking immediately—these two steps are the key to reliable results.
Ingredients
All you really need are eggs. Salt and freshly cracked black pepper finish them well. Optionally, add a teaspoon of oil to the boiling water to help make peeling easier.
Boiling water
Fill a large saucepan with enough water to cover the eggs by about an inch. Bring the water to a steady boil over medium-high heat—not a slow simmer and not a violent rolling boil. You can add a pinch of salt or a small amount of oil if desired.
Adding eggs
Using a slotted spoon, gently lower the eggs into the boiling water so they stay intact. Arrange them in a single layer and start your timer for exactly 7 minutes. Consistent timing is crucial—experiment once to see if you prefer 6 or 7½ minutes, but seven is a reliable standard.
Ice bath
Prepare an ice bath in a shallow bowl (cold water plus several handfuls of ice) while the eggs cook. When the timer hits 7 minutes, immediately transfer the eggs to the ice bath and let them sit for 2 minutes. This shocks the eggs, halting further cooking while keeping them warm enough to serve.
Perfect peeling
Peeling can be intimidating, but patience wins. Start by cracking the shell gently on a hard surface and begin peeling at the larger end where the air pocket sits. Work slowly and use the thin membrane beneath the shell to help remove larger pieces. Running the peeled egg under warm water removes stray fragments.
Expert tips
- Watch the clock: Small differences in time change yolk texture dramatically. Use a reliable timer and remove eggs promptly.
- Peel gently: Move slowly and use the membrane to lift off the shell in bigger pieces for smooth whites.
- Choose good eggs: Fresher, high-quality eggs—organic or pasture-raised and grade A/AA—taste better. If available, local farm eggs are excellent.
Serving suggestions
Jammy eggs are versatile. Serve halves with a sprinkle of salt and cracked black pepper for a classic bite, or try them in any of these ways:
- Seasoned: Everything bagel seasoning, red pepper flakes, hot sauce, or a drizzle of hot honey.
- Salad topper: Add to green salads or chopped salads for extra richness.
- Avocado toast: A jammy egg on smashed avocado makes an excellent breakfast.
- Breakfast tacos: Use a jammy egg in tacos alongside meat, cheese, and salsa.
- Grain bowls: Top rice or quinoa bowls with roasted veggies, herbs, sauce, and a jammy egg for a luscious finish.
- Egg salad: Slightly chilled jammy eggs add extra creaminess to egg salad with less mayo.
Storage instructions
Store jammy eggs unpeeled in an airtight container in the refrigerator for up to 5–7 days. If peeled, consume within 3 days. Keep them chilled until ready to use.
FAQs
I am not a nutritionist, but eggs are nutrient-dense: low in calories, high in protein, and contain vitamins like A and D along with choline and healthy fats. Although eggs contain cholesterol, current research indicates moderate egg consumption is not linked to higher heart disease risk for most people.
Jammy eggs are a type of soft-boiled egg, but they fall in the middle of the spectrum: softer than hard-boiled eggs, but cooked slightly longer than very runny soft-boiled eggs. Seven minutes is the typical jammy timing.
Yes—store unpeeled jammy eggs in the fridge for up to 7 days or peeled for up to 3 days. They’re convenient for breakfasts, salads, and quick snacks.
A 7-minute egg has set whites and a rich, custard-like yolk that’s slightly runny and jammy in texture—perfect for slicing or topping dishes.
Related content
More egg recipes
- Ham & Cheese Egg Cups
- Sweet Potato Veggie Egg Bake
- Fluffy Stovetop Egg White Oatmeal
- Cream Cheese Veggie Egg Bites
- Egg White Spinach Frittata
- Dill Pickle Egg Salad
- Broccoli Cheddar Egg Bake with Turkey Bacon
Connect with me!
If you try this jammy eggs method or any of my recipes, tag @wellnessbykay on Instagram—I love to see your recreations and it helps inspire new recipes.
Enjoy this method? Leave a comment and rating to let me know how your jammy eggs turned out—I read every one and appreciate your feedback.
How to Make Perfect Jammy Eggs (Soft-Boiled Recipe!)
- Author: Kayla Berman
- Prep Time: 3 Minutes
- Cook Time: 7 Minutes
- Total Time: 10 minutes
- Yield: 1 Serving
- Category: Breakfast / Snack
- Method: Stovetop
Description
These perfect jammy eggs are boiled for 7 minutes resulting in eggs with gooey, jam-like yolk centers and set egg whites. It is the best way eat “nature’s multivitamin,” eggs!
Ingredients
- 2 eggs
- Salt
- Black pepper
Instructions
- Add water to a large pot and bring to a boil—just enough to cover the eggs.
- Once the water is at a steady boil, carefully add the eggs with a slotted spoon and boil for exactly 7 minutes.
- While the eggs cook, prepare an ice bath by combining cold water and ice in a shallow bowl.
- When time is up, transfer the eggs to the ice bath for 2 minutes to stop the cooking.
- Carefully peel the eggs; see the tips above for gentle peeling techniques.
- Slice in half, season with salt and pepper, and enjoy.