Jammy Soft-Boiled Eggs
Perfect jammy eggs with firm whites and creamy, runny yolks. These soft-boiled eggs are ideal for ramen, toast, or eating on their own.
4 servings
13 min
Ingredients
- •6 whole large eggs
Cooking Instructions
- 1.
Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
9 min
- 2.
Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
3 min
- 3.
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.
1 min
