Go Back
–+ servings
The Simple Luxury of a Perfect Jammy Egg – vegetarian recipe
Stav Kogan

The Simple Luxury of a Perfect Jammy Egg

A foolproof method for making the perfect medium-boiled egg with a rich, molten, jammy yolk. Ideal for topping avocado toast, salads, or ramen.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 7 minutes
Total Time 9 minutes
Servings: 1 serving
Calories: 78
Ingredients Method Nutrition

Ingredients
  

  • 1 large egg
  • Salt to taste
  • Freshly ground black pepper to taste
  • For more consistent cooking and a lower risk of cracking, let your egg sit on the counter for 15-20 minutes to come to room temperature before boiling.
  • A furious, rolling boil can knock the egg around and cause it to crack. Maintain a gentle simmer where small bubbles consistently break the surface for a perfect cook.
  • To reheat a peeled medium-boiled egg, simply dip it into a pot of simmering (not boiling) water for 30-45 seconds until just warmed through.

Method
 

  1. Prepare the Water Bath: Fill a small saucepan about two-thirds full with water.
  2. Bring it to a gentle, rolling boil over medium-high heat. 2.
  3. Cook the Egg: Using a slotted spoon, carefully lower the egg into the boiling water.
  4. Reduce the heat immediately to maintain a gentle simmer.
  5. Cook for exactly 6 to 7 minutes. For a truly runny, liquid gold yolk, aim for 6 minutes. For a slightly firmer, classic jammy yolk, go for 7 minutes. 3. Create an Ice Bath: While the egg is cooking, prepare a small bowl of ice water. This is crucial for stopping the cooking process right on time. 4. Shock and Peel: Once the timer goes off, immediately transfer the egg from the saucepan to the ice bath.
  6. Let it cool for at least 60 seconds. Gently crack the shell all over on a hard surface and carefully peel it, preferably under cool running water to help separate the shell from the egg. 5.
  7. Serve and Enjoy: Pat the egg dry, slice it in half if desired, and sprinkle generously with salt and freshly ground black pepper.
  8. Serve immediately for the best texture.
  9. Add a splash of white vinegar to the boiling water. This helps the egg white coagulate faster if the shell happens to crack during cooking.

Nutrition

Calories: 78kcalCarbohydrates: 0.6gProtein: 6gFat: 5g

Tried this recipe?

Let us know how it was!