Description
This jammy eggs recipe gives you perfectly soft-boiled eggs with creamy, gooey yolks and firm whites. Perfect for ramen, salads, or toast, these 7-minute eggs are easy to make and add richness to any dish. Follow this foolproof method for consistent results every time!
Ingredients
Scale
- 6 large eggs
- Water (enough to fully submerge eggs)
- Ice cubes (for an ice bath)
- 1 teaspoon salt (optional, helps with peeling)
Instructions
- Boil the water: Bring a pot of water to a rolling boil over medium-high heat.
- Add the eggs: Gently lower the eggs into the boiling water using a spoon.
- Set the timer: Boil the eggs for exactly 6 to 7 minutes depending on how gooey you want the yolk.
- Prepare an ice bath: While the eggs are boiling, fill a large bowl with ice and cold water.
- Cool the eggs: Once the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for 5 minutes to stop the cooking process.
- Peel and serve: Tap the eggs gently on a hard surface, roll them slightly, and peel under running water for easy removal. Slice and enjoy!
Notes
- How long should you boil an egg for it to be gooey? 6 to 7 minutes is the perfect range for a jammy yolk.
- Want easier peeling? Use slightly older eggs (at least a week old) for best results.
- For extra flavor, try marinating the eggs in soy sauce, rice vinegar, and a touch of sugar for 4–6 hours.
- Prep Time: 5 minutes
- Cook Time: 7 minutes