Perfectly jammy eggs
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Perfectly Jammy eggs
Ingredients:
- Eggs (I usually make about six at a time)
A few notes on making these:
- This is really just my foolproof way to boil an egg so it has a nice, somewhat soft, but not totally liquid yolk.
Directions:
- Bring a large saucepan of water to a boil over medium-high heat.
- Prepare a bowl of ice water (ice bath)
- Using a slotted spoon, carefully lower the eggs into water one at a time.
- Cook 6½ minutes, adjusting heat to maintain a gentle boil.
- Transfer cooked eggs to ice bath and chill until slightly warm, about 2 minutes.
- If using right away, gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
- Rinse in cold water to remove any bits of shell.
- If saving for later, refrigerate in an airtight container.
