Jammy Eggs

A jammy egg is somewhere between a hard boiled egg and a soft boiled egg. The white is fully set like a boiled egg, but the difference is in the yolk. It’s slightly set where it touches the egg white (like a hard boiled egg) but soft and “jammy” in the center (like a soft boiled egg)!

4 large eggs 

Water to boil

Sea salt and black pepper

Bring a medium pot of water to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in boiling water or they will crack.) If you do crack the shell it will still be usable, you will just lose some of the egg white. 

Once all of the eggs are lowered into the water, set your timer for 7 minutes.

Meanwhile, fill a medium bowl halfway with water and add a handful of ice cubes.

When your timer goes off, use your spoon to carefully remove the eggs from the water and place them directly into the ice bath. Set your timer for 3 minutes.

After 3 minutes, crack the eggs at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around the white, being careful not to puncture it.

Serve warm or cold.  They’re delicious on toast, in salads and bowls, or on their own as a protein-packed snack.