Garden To Table Cheese Boards, Grazing & Entertaining

Jammy Eggs

15 Minutes


1 - 6 Servings

Whether layered on toast for breakfast, dropped in a noodle bowl for dinner, or as a quick bite with salt and pepper, Jammy Eggs are a must for upleveling your dish. This easy recipe and tutorial will have you making (and peeling) the perfect soft, runny, jammy eggs every time.


VegetarianLow Carb“Keto"Gluten-Free

Recipe Notes

In the past few years, it seems like jammy eggs have become the new darling of egg styles. Suddenly everywhere, from topping avocado toasts, to dropping into Pho noodle bowls, to sitting on the side of salads, social media and restaurants alike have fallen for them, and I must admit, so have I. But just what is a “jammy egg”?

A jammy egg is a boiled egg which falls somewhere between a soft boiled egg and a hard boiled egg. The egg white is perfectly set, but the yolk is smack in the middle between runny and hard, hitting that soft, sticky, not quite runny, jam-like consistency.

How To Make The Perfect Jammy Egg

I am so happy to say, that making the perfect jammy egg, is EASY, It just takes a few simple steps and you are done, having the best, beautiful sticky-yolked eggs for immediate gratification, or ready in the fridge to uplevel your next meal. Here’s how to make them:

First, remove the eggs from the refrigerator. It is important to let them warm up before using them, so that they are less likely to crack.

Next, bring a medium saucepan of water to a boil. Make sure that there is enough room in your pan for the eggs, so that they are not crowded and bouncing off of each other when boiling.

When the water is ready and boiling, turn down the heat to stop the rapid boil, and add the eggs gently, one at a time, with a slotted spoon. This will help reduce the chance of the eggs cracking. Once added, turn the water back up to a full boil.

Set a timer and boil the eggs for 6 1/2 minutes. While they are boiling, make an ice-water bath that can cover all of the eggs.

When the timer goes off, turn off the heat and remove the eggs immediately and place them in the ice-water bath to stop them cooking and make them easier to peel. Cool them in the bath for 3 minutes. Then remove them and peel.

To peel the eggs, gently tap the bottom of the egg for easiest peeling. Tap and peel, the shell should slide off of the egg easily. Make sure you don’t squeeze the egg too tightly, remember, the inside is squishy and jammy-soft.

Once peeled, slice the eggs in half, and marvel at the beauty of that gorgeous yolk!

Tips & Tricks

Here are a few things that might help:

  • Make sure you remove the eggs from the refrigerator, so they warm up before adding them to boiling water.
  • Turn down the heat, to stop the rapid boil, before adding the eggs to the water. Then turn back up to boil, after they are submerged.
  • Add the eggs, gently, one at a time with a slotted spoon.
  • Make sure there is enough room in the pan, so the eggs are not cramped and banging together when boiling.
  • Set a timer so you are precise.
  • When the timer goes off, immediately add the eggs to an ice water bath to stop the cooking and to aid in the peeling process.

How To Store Jammy Eggs

The eggs can be stored in a sealed container in the refrigerator for up to 3 days. While fresh is always best, these eggs will keep, and keep looking the same, for days!

More Egg Recipes To Try

Salad Niçoise With Crispy Potatoes & Jammy Eggs

Avocado, Egg & Arugula Salad Lemon Balsamic Vinaigrette

Asparagus, Brie & Smoked Salmon Frittata

If you make these Jammy Eggs be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A wood fired flatbread with jammy eggs on top with shiny, runny yolks drizzled with olive oil and hot sauce and sprinkled with fresh cilantro, flaked sea salt, and pepper.

RECIPE: Jammy Eggs




Adjust Servings
1 - 6 Large Eggs
Nutritional Information
0.6 Grams Net Carbs
6 Grams Protein
5 Grams Fat
72 Calories


Remove the eggs from the fridge and boil the water.
Fill a medium-sized pot with water, making sure there is enough to cover the eggs by an inch or so. Set the pot to boil. While you wait for the water to boil, remove the eggs from the fridge and set them in a bowl on the counter to warm.
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Place the eggs in the water and boil for 6 1/2 minutes.
When the water starts to boil, turn down the heat so that the water calms. Using a slotted spoon, gently add the eggs one at a time to the pan. Turn the heat back up to boiling. Set a timer for 6 1/2 minutes. While you wait for the eggs, prepare an ice water bath. Fill a medium-large bowl with 2/3 water and 1/3 ice, leaving enough room for the eggs.
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Remove the eggs and place in an ice water bath.
When the eggs have boiled for 6 1/2 minutes, immediately remove them from the pan with a slotted spoon and transfer them to the ice water bath. This will stop their cooking and make them easier to peel. Leave them submerged for 3 minutes.
Mark as complete
Peel the eggs.
For easiest peeling, gently tap the bottom of the egg. Tap and gently peel, the shell should slide off of the egg easily. Once peeled, make sure you don’t squeeze the egg too tightly, remember, the inside is squishy and jammy-soft.
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Slice and serve.
Your jammy eggs are now ready to serve! Slice them in half to see that gorgeous yolk!
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