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How To Make Jammy Boiled Eggs

5 from 1 vote

What’s Inside: Learn how to make perfect jammy boiled eggs (aka soft-boiled eggs) every time with this easy-to-follow recipe on your stovetop!


three jammy boiled eggs halved and resting on a stoneware place topped with salt and pepper

What Are Jammy Eggs, Exactly?

If you think these boiled eggs are undercooked, you are mistaken! Jammy boiled eggs are a delicacy often served as an appetizer or side dish or as a garnish with Japanese-style ramen.

Jammy eggs feature a cooked egg white exterior with a thick, luscious liquid egg yolk center that’s slightly done around the edges — a far cry from chalky yellow yolks found in hardboiled eggs. Whereas hard-boiled eggs are solid and can be chopped into pieces, jammy eggs retain components of liquid in the center without being raw.

While soft-boiling eggs can seem intimidating to someone who hasn’t tried it themselves, it really is simple and just takes some practice. I’ve found that actively boiling the eggs for 6 minutes and then immediately submerging them in an ice bath to halt the cooking process in its tracks.

If you love snacking on eggs, then you’ll love this easy jammy-boiled eggs recipe!

three jammy boiled eggs halved and resting on a stoneware place topped with salt and pepper and a bite taken out of one of them

Ingredients

This is one of those recipes I hesitate to call a “recipe” because it only has one ingredient — the eggs! I recommend using organic, pasture-raised eggs from chickens who are treated humanely and fed a chemical- and hormone-free diet.

The difference in these yolks versus standard white eggs is profound. Where you would typically get a pitifully pale yellow yolk with a large carton of those white eggs, you’ll get a rich orange yolk packed with healthy fats and good cholesterol in the organic variety. From heart, skin and eye health to a stronger overall immune system, organic eggs have a lot to offer. They contain higher levels of omega-3 fatty acids than non-organic eggs, which are known to prevent chronic disease and reduce inflammation while assisting in brain function and growth. Totally worth it!

How To Make Jammy Boiled Eggs

  • Bring a medium-sized pot to a rolling boil on the stovetop over high heat.
  • Simply lower eggs into boiling water using a kitchen spider or slotted spoon, and continue to boil with the eggs for 6-7 minutes. (Do yourself a favor, and set a timer!)
  • Once those 7 minutes are up, immediately add eggs to icy water to stop cooking. Peel and eat when cool enough to handle. Serve as desired, and enjoy!

How To Store Jammy Boiled Eggs

  • If you’re making these in bulk, don’t peel them! Save them in the fridge, (I pat them dry and put them right back in their container) and peel before eating. They’ll keep for a week!

Serving Suggestions

I could honestly eat jammy eggs every day! They’re so easy, absolutely delicious, and are a great way to meal-prep some healthy protein ahead of a busy week. I like serving them as-is with a pinch of sea salt and fresh or dried herbs like rosemary and thyme. But freshly-cracked black pepper, crushed red pepper flakes, and thinly sliced green onions would also be delicious!

They also make a great appetizer, side dish, snack, or salad topping and are a great addition to any meal #putaneggonit style.

jammy boiled eggs placed in an ice bath to stop the cooking process

Storage Instructions

Store leftover soft-boiled eggs (or jammy eggs made in bulk) in an airtight container in your fridge with the shells on and intact. In other words, wait to peel them until you’re ready to eat them!

More Egg Recipes To Try

If you’re looking for more egg-cellent (sorry, couldn’t resist!) recipes to try, I’ve got you covered!

three jammy boiled eggs halved and resting on a stoneware place topped with salt and pepper

Jammy Boiled Eggs

5 from 1 vote
Prep Time: 5 mins

Ingredients

  • 4-6 large eggs (preferably pasture-raised, organic)
  • water enough to cover the eggs inside the pot

Instructions:

  • Bring a medium-sized pot to a rolling boil on the stovetop over high heat.
  • Lower eggs into rapidly boiling water using a kitchen spider or slotted spoon, and continue to boil with the eggs for 6-7 minutes. (Do yourself a favor, and set a timer!)
  • Once those 7 minutes are up, immediately add eggs to icy water to stop cooking.
  • Peel and eat when cool enough to handle.
  • Serve as desired, and enjoy!
  • If you're making these in bulk, don't peel them! Save them in the fridge, and peel before eating. They'll keep for a week!

Notes:

This recipe was originally shared on Instagram via @foodbymars.
*See the image above for a 6, 7, and 8-minute egg to make it to your taste! If you’re using smaller or extra-large eggs, the times will need to be altered.
**You may also need to add time if doing more than 6 eggs in the pot.
 

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-Alison Marras
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