Jammy Egg Recipe

Bring water to simmer

Pour 4 cups of water into a saucepan large enough to hold the eggs in a single layer. Add 1 teaspoon white vinegar (optional). Bring water to a gentle simmer (small bubbles, not a rolling boil) over medium heat.

Prepare ice bath

While the water heats, fill a medium bowl with 1 cup cold water and add 1 cup of ice cubes to create an ice bath. Set aside close to the stove.

Lower eggs into water

Using a slotted spoon, gently lower 4 large eggs (straight from the refrigerator) into the simmering water so they sit in a single layer. Reduce heat slightly to maintain a gentle simmer.

Simmer for jammy yolks

Cook the eggs uncovered at a gentle simmer for 7 minutes for jammy, custard-like yolks with slightly set edges. If your eggs are extra-large or you prefer slightly firmer yolks, add 30–60 seconds.

Shock eggs

Immediately remove the eggs with a slotted spoon and transfer them into the prepared ice bath. Let them sit for 2–3 minutes to stop cooking and make peeling easier while preserving jammy yolks.

Peel gently

Tap each egg gently on a hard surface to crack the shell all over, then peel under cold running water to help separate shell from the white. Be careful to preserve the soft yolk center.

Season and serve

Place peeled eggs on a cutting board and slice in half lengthwise or serve whole. Sprinkle with 1 teaspoon fine sea salt (adjust to taste) and 1/4 teaspoon freshly ground black pepper. Garnish with 1 tablespoon chopped fresh chives or parsley if using. Serve immediately while yolks are warm and jammy.