October 11, 2023

Perfectly Cooked Jammy Eggs

Hard-boiled eggs are great but I really jam on Perfectly Cooked Jammy Eggs. The whites are perfectly set and firm and the yolk has a luscious, creamy texture. Serve the eggs in a soup, salad, grain or noodle bowl, or solo with some kosher or flaky sea salt and freshly ground pepper or my favorite way…with a bump of caviar or roe …because, why not😋?!

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Large Eggs (Brown or White)

For this recipe use large eggs. There’s no need to wait for the eggs to get to room temperature. You can take them right from the refrigerator and place them into the boiling water.

Cooking the Eggs

Once boiling, gently lower ALL eggs into the water using a large spoon. Keep the water at a medioum boil the whole time.

Bring a large pot of water to a full, rolling boil. Once boiling, gently and carefully lower ALL of the eggs simultaneously into the water using a large slotted spoon. (NOTE: Only cook as many eggs as will fit in your largest slotted spoon.) Keep the water at a medium boil the whole time. After 7 minutes and 30 seconds, yep, that’s 7 minutes and 30 seconds exactly (absolutely MUST set timer!) carefully transfer all of the eggs simultaneously to an ice bath for 3 minutes to stop them from cooking further. Placing them immediately in an ice bath also makes the eggs a cinch to peel.

Perfectly Cooked Jammy Eggs

You can crack off the top of the egg and spoon it out like my grandfather did or you can peel the eggs. If peeling, keep the eggs whole until ready to eat so the yolks stay at their jammy best. Cut the eggs in half vertically and enjoy!

Print Recipe

Perfectly Cooked Jammy Eggs

Cook Time8

Total Time8

Course: Breakfast, Snack

Cuisine: American

Keyword: eggs, gluten free, jammy eggs, soft boiled eggs

Servings: 2 egg halves/person

Author: GFchow @ gfchow.com

Ingredients

1-6 large eggs brown or white

Instructions

Bring a large pot of water to a full, rolling boil.
Once boiling, gently and carefully lower ALL of the eggs simultaneously into the water using a large slotted spoon. (NOTE: Only cook as many eggs as will fit in your largest slotted spoon.) Keep the water at a medium boil the whole time. After 7 minutes and 30 seconds, yep, that’s 7 minutes and 30 seconds exactly (absolutely MUST set timer!) carefully transfer all of the eggs simultaneously to an ice bath for 3 minutes to stop them from cooking further. Placing them immediately in an ice bath also makes the eggs a cinch to peel.
Peel the eggs.
When ready to serve, cut the eggs in half vertically. (It’s best not to cut them until just before eating so they stay at their jammy best.
The Jammy Eggs can be served in a soup, salad, grain or noodle bowl, or solo with some kosher or flaky sea salt and freshly ground pepper or my favorite way…with a bump of caviar or roe …because I just can’t help myself 😋.

Notes

Store peeled eggs in the refrigerator in a covered bowl or in a Ziploc baggie.

Do Ahead: Eggs can be cooked up to 2 days in advance.

Recipe by me.

If you like this recipe, you may also like these other GFchow recipes. Perfectly Cooked Hard-Boiled Eggs, Deluxe Avocado Toast, and Seared Tuna Nicoise Salad.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.