Jammy Soft-Boiled Eggs Recipe

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Jammy Soft-Boiled Eggs Recipe | Bon Appétit

By The Bon Appétit Test Kitchen

Practically any dish can benefit from this recipe for the perfect soft-boiled egg (or this one for perfect hard-boiled eggs). While many a treatise has been written about the best approach, all it takes is boiling water and about 6½ minutes. That’s our perfect number for foolproof soft-boiled eggs with cooked-through egg whites and jammy yolks—if you prefer eggs with a runny yolk, pull them from the pot of water 30 seconds to 1 minute sooner.

A few pointers: Lower cold eggs into already-boiling water. This allows you to track how long they’re exposed to the heat more precisely. Be standing by, slotted spoon in hand, when your kitchen timer goes off and swiftly transfer the eggs from the hot water to an ice bath to immediately cut off their exposure to the heat. The cooking process and timing will work regardless of how many eggs you want to simmer, but if you’re scaling up, use a pot that allows the eggs to cook in a single layer.

The soft-boiled eggs will keep in the fridge for about 3 days, so make a big batch to dole out onto bowls of ramen, salads like this one with rye berries and peppery greens, or toast throughout your week. Feeling like deviled eggs? Skip the hassle of scooping and piping in favor of former BA editor Sarah Jampel’s favorite lazy snack, aioli-topped jammy eggs.

Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower 4–8 large eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer cooked eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.

Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Rinse in cold water to remove any stubborn bits of shell.

Do ahead: Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator. Editor’s note: This soft-boiled egg recipe was first printed in March 2017. Head this way for tips on poached eggs, coddled runny eggs with country bread toast soldiers, and more of our favorite egg recipes →

How would you rate Jammy Soft-Boiled Eggs?

Growing up in the UK, we eat soft boiled eggs in an eggcup and have 'soldiers' with it. That's toast and butter slicked thinly. I've always throught it such a shame that Amerian kids don't get to dunk their soldiers in a lovely, runny yolk. If you want the yolk all runny and the white just set, for UK style soft boiled egg, it's five minutes if you put it into boiling water. They do sometimes crack when you do this, and some people put them into cold water but there are too many variables this way to get it reliably just right for soldiers

to the person below who said jammy eggs made them barf - don't yuck someone else's yum! The majority of folks coming to this recipe are doing so because they like jammy eggs. You're not going to find your people here :-). To everyone else: I'm definitely in the camp that says if your eggs are coming out of the fridge, go for 7 minutes. Else you risk having a fully soft boiled egg where the yolk runs out when you cut. I'm going for something that stays put but is still that brilliant, jammy yellow.

For decades, my grandfather made one soft-boiled egg and ate it spooned over a slice of whole wheat toast. He made his eggs this way, but didn't peel the shell. Cracked off the top of the egg and spooned it out over toast. He lived to be nearly 100!

"using a slotted spoon" lol 🙄

There's nothing grosser than a "jammy" egg. I could barf just thinking about it.

I like cooking mine for 7 minutes; just starting to get a bit hard along the edges

Lowering the eggs one at a time, means the first one in has the potential to cook longer if, by chance, it's the last one out. I like to either number my eggs with a Sharpie so the order in is the order out. I have also useed a steamer basket to lower them all and take them all out at once. Even 10 seconds can mean the difference between a completely firm yolk and a jammy yolk. Like the other reviewers, I like a 7 minute egg if I'm taking it right out of the fridge.

For so long I heated the eggs in the water, but lowering them into already boiling water helps ensure the jammy timing. I give it 7 minutes just to make sure the whites are set. My favorite is to give the boiled peeled eggs a bath in the Momofuku Egg marinade (half hour to an hour or they get too salty): 1 tablespoon sugar; 2 tablespoons sherry vinegar; 3/4 cup soy sauce. I use the marinade multiple times. Yumbo-bob!

I love jammy eggs but find that boiling is too risky—too many variables. I steam the eggs using a steamer or basket-type sieve over boiling water. When the water is at a full boil, I put in the eggs straight from the fridge. Eight minutes for jammy. Nine minutes + 30 secs for hard boiled with a soft but not runny yolk.

Perfect for a soft boiled egg and best eaten while still warm. For a jammy egg that can be eaated chilled, I will try the 7 minute cooking time. I also found the egg a little hard to peel so will add the salt and vinegar next time.

Used them in Ramen recipe. They maintained their "jaminess" beautifully.

This was my first time cooking the eggs at a boil for the duration. I followed the directions perfectly and wound up with very soft boiled eggs with a slightly runny white also, which I am not a fan of. Maybe 7 minutes would work better like some commenters said, but the recipe as is didn't do turn out right.

7 minutes was PERFECT. Easy to peel and best jammy eggs I’ve ever made.

Delish…but I’m gonna try Sofia’s tip from 7/23/21 next time…peeling was a disaster and I hate seeing egg whites come off on the shell 😡

So good, reminds me of a poached egg only easier to cook and store😊

Jammy Soft-Boiled Eggs Recipe | Bon Appétit