Jammy eggs are a delightful twist on the classic soft-boiled egg, featuring a perfectly set white with a luscious, slightly runny yolk. They are great as a snack, in salads, or as a topping for ramen. Here’s how to make them!
Ingredients:
- 4 large eggs
- Water (enough to cover the eggs in a pot)
- Ice (for ice bath)
- Salt (to taste, optional)
- Optional toppings: soy sauce, sesame oil, chili flakes, or chopped green onions
Instructions:
1. Fill a large bowl with ice and cold water. This will stop the cooking process once the eggs are done.
2. In a medium-sized pot, bring water to a boil over medium-high heat. You’ll want enough water to cover the eggs by about an inch.
3. Once the water is boiling, gently lower the eggs into the pot using a slotted spoon. Be careful not to crack them.
4. Reduce the heat to a simmer and cook the eggs for 6 to 7 minutes. For a slightly runnier yolk, aim for 6 minutes; for a firmer yolk, go for 7 minutes.
5. After the cooking time is up, immediately transfer the eggs to the ice bath using the slotted spoon. Let them sit for about 5 to 7 minutes to cool completely.
6. Gently tap the eggs on a hard surface to crack the shell, then peel under running water to help remove the shells more easily.
7. Slice the eggs in half and sprinkle with salt if desired. You can also drizzle with soy sauce, sesame oil, or sprinkle with chili flakes and green onions for added flavor.
8. Serve your jammy eggs on toast, in a salad, or as a topping for ramen or rice bowls.
Tips:
- For easier peeling, you may use eggs that are a few days old rather than fresh ones.
- Adjust the cooking time based on your preference for yolk consistency.
- Store any leftovers in the refrigerator for up to 3 days.
Enjoy your perfectly cooked jammy eggs!
Aprile's Kitchen 