The Jammy Egg! Wow do I love these things. They are easy, quick, delicious and beautiful little pockets of protein that you can put on, or with, anything. When I was still dreaming about making a blog I always said that the jammy would be my first post. Clearly it wasn't, BUT I am so happy to finally get it up here. I made my first jammy egg after listening to the Bon Appetit Foodcast episode 107: Put an Egg on It. If you love food and/or podcasts I highly recommend listening to Bon Appetit’s ‘foodcasts’, which I believe can be accessed a ton of different ways. I just use the podcast app that comes with the iPhone.
A jammy egg is very similar to a soft-boiled egg; it has the solid white exterior like a good ole' hardboiled egg, but the yolky-insides are still soft/jammy. This is the type of egg you would see on top of a bowl of ramen, which is exactly one thing that you could do with them. Along with a million other ideas: on top of a grain bowl or savory oatmeal, with your salad or alongside a piece of avocado toast. You could also just eat it. By itself. In all of its jammy glory.
Yields: as many eggs as you want! Cook Time: 6 ½ minutes Source: Bon Appetit
however many eggs you want to make
In a saucepan big enough to fit your desired amount of eggs, bring the water to a boil over medium-high heat.
There should be enough water to cover the eggs by about 1 inch.
Once the water is at a rolling boil, gently lower the eggs in (one-by-one) using either a slotted spoon or tongs.
Cook for the eggs for exactly 6 ½ minutes. No more. No less.
I use the stopwatch on my phone and constantly check it.
Immediately transfer the eggs to an ice bath.
Ice Bath -- a bowl of water and ice cubes, which can be prepared while the eggs are cooking.
Gently peel the eggs and eat immediately or store in an airtight container in the fridge for 3 days.
For the easiest peel – do so immediately after the ice bath, starting from the end that contains the air pocket.
Peeling under cold water can help as well.