These spoonable soft boiled eggs are a rich and luxurious variation of the almighty egg.
Master decadent jammy eggs in just 10 minutes. Jammy eggs are quite relaxing to prepare and such a treat to sit and enjoy. I find that adding a splash of white vinegar to the simmering water helps to remove the shells more easily after the ice bath, which is a critical step when working to crack, peel, and reveal these delicate beauties for their culinary close-up.
I love to top jammy eggs with flaky salt and chili crisp, and then serve them with pan fried buttered baguette for a simple family friendly breakfast that sparkles. Cecily loves to leave her jammy eggs whole and then pop them open with her finger, diving into the vibrant golden yolks with her hands as she glides her golden, buttery toast along the plate and into her mouth. Jammy eggs are also delicious over salads (see below), in soups, and on burgers.
Follow along on Instagram for more simply delicious recipes and kitchen tips like this. If you prepare your own batch of gorgeous jammy eggs, be sure to tag @threebirdsonestove so I can see your fave way to enjoy!
Prep Time: Less than 5 Minutes
Cook Time: 6 1/2 Minutes
Yield: Half Dozen Jammy Eggs
6 medium eggs (more in a bigger pot if desired)
1 tablespoon white vinegar
Bring a medium-large pot of water to a boil. For measuring water, make sure it's just enough to cover eggs by an inch. If you have more eggs, you'll need a larger pot and more water.
Once boiling, reduce to a simmer and add white vinegar. Add eggs using tongs, a spider strainer, or a skimmer. Cook eggs at a simmer, uncovered, for exactly 6 1/2 minutes. While they cook, prepare ice bath by filling a large bowl with water and ice cubes.
Carefully plunge eggs into ice bath for exactly 4 minutes to shock and stop cooking process.
Transfer eggs to a bowl. When ready to peel, lightly tap and roll each egg on counter or cutting board surface to begin cracking process, and gently continue removing the shells. Rinse each egg with water to remove leftover shell fragments.