Jammy Egg Recipe

Prepare ice bath

Fill a large bowl with 4 cups of cold water and add the ice. Set aside near the stove so you can transfer eggs immediately after cooking.

Pour about 1.5 liters of water into a medium saucepan (large enough to hold the eggs in a single layer). Add the 1 tsp fine sea salt to the water — this seasons the eggs and slightly raises the boiling point. Bring the water to a gentle simmer over medium-high heat; you want visible small bubbles around the pan edges but not a rolling boil.

Lower eggs in gently

Using a spoon or small mesh strainer, gently lower the 4 large eggs (straight from the fridge or room temperature — either works) into the simmering water one at a time. Reduce heat slightly so the water maintains a gentle simmer (bubbles but not violent movement).

Timing for jammy yolks

Start a timer the moment the eggs go into the water. For soft, jammy yolks cook for 6 minutes and 30 seconds. This yields set whites and creamy, jam-like yolks. If you prefer slightly runnier yolks, reduce to 6 minutes; for a slightly firmer jammy center, increase to 7 minutes.

While the eggs cook, keep the water at a steady gentle simmer. Avoid boiling vigorously, which can crack the shells or cause uneven cooking.

Shock in ice bath

When the timer ends, immediately transfer the eggs with a slotted spoon to the prepared ice bath. Let them rest in the ice bath for at least 3 minutes to stop cooking and make peeling easier while preserving jammy yolks.

Peel carefully

Gently crack the shell all over on a flat surface, then peel under running water, starting from the wider end where there's an air pocket. Be gentle to avoid tearing the whites; the yolk inside will be soft but should remain intact if peeled carefully.

Pat the peeled eggs dry with paper towel. If using, brush each egg with about 1/4 to 1/2 tsp melted butter to add sheen and flavor.

Slice eggs in half lengthwise with a sharp knife. Season each half with a pinch of freshly ground black pepper and a light sprinkle (about 1/16 to 1/8 tsp) of flaky sea salt. Garnish with chopped chives or parsley (about 1 tsp per egg). Serve immediately while the yolk is still jammy.