Jammy Eggs: The Only Way to Eat Eggs

Jammy eggs have thoroughly cooked white and runny yolk with slightly hardened edges. Pair these eggs with your breakfast and enjoy.

There is a certain magic to perfectly cooked jammy eggs.

That delicate balance between a firm white and a luxurious runny yolk, like a molten sun peeking through a cloud.

It is a simple dish, yet it evokes a sense of comfort and indulgence that goes beyond just the basic fuel.

It is a breakfast classic with a twist.

It is a breakfast treat that is somehow both sophisticated and looks effortlessly approachable.

For me jammy eggs are more than just a breakfast staple.

They are a journey through memory lane, a taste of childhood wonder and a reminder of the simple pleasures life offers.

My love affair with jammy eggs began with a touch of daring experiment and a young foodie’s curiosity against culinary norms.

I was a teenager surrounded by a family of staunch hard-boiled egg enthusiasts.

They preferred their eggs firm and sturdy, missing that creamy goodness.

I, however yearned for something more.

I craved a texture that was both comforting and exciting, a rich and luxurious flavor.

One morning while the rest of my family was engrossed in their hard-boiled eggs, I was boiling and egg for my myself.

And when I cracked open the shell, a wave of of anticipation washed over me.

The yolk was still runny, shimmering like liquid gold, inviting me to experience a new dimension of egg enjoyment.

The first bite was a revelation.

The velvety smooth yolk, the contrasting firmness of the white, the perfect blend of creamy and tangy.

I was hooked.

That moment, that single Jammy egg, became a turning point.

After that one time, I tried to make eggs with the same texture hundreds of times.

But it did not turn out the way I’d hope.

Then I started boiling the eggs for different amounts of time and noticed how the egg turns out under different amounts of time.

I have tried the jammy egg in so many other dishes.

I ate avocado toast with jammy egg slices over it and added it to my breakfast salad and even to the Korean rice bowl believe me everything tastes better with jammy egg.

Now, whenever I am boiling an egg I make it jammy.

It’s so creamy and soft with the perfectly set white part of the egg.

I would also teach you to make perfectly boiled jammy eggs every time.

Jammy Eggs Recipe

Ingredients:

• 1 large egg
• 2 cups water
• salt and pepper to taste

How to prepare the perfect Jammy Egg?

Start by filling 2 cups of tap water in a saucepan.

Put the saucepan over medium heat and bring the water to a gentle boil.

Now put the egg in the water gently keeping in mind that it should not get cracked.

Now start your timer and let the egg be in hot boiling water for 7 minutes.

If you are using an egg straight from your freezer leave it for another 15 seconds.

Now when the time has been completed turn off the heat, take the saucepan, and put it under the running tap as soon as possible.

Do not leave the saucepan filled with hot water and egg for longer because the egg will be hard-boiled.

Now when the hot water in the saucepan has reduced the temperature to room temperature put some ice cubes in the water and let the eggs chill for about 2 minutes.

This step will make peeling easier. Now peel the eggs sprinkle some salt and pepper and Enjoy!!

Jammy Eggs: The Art of Runny Yolk

So there you have a simple yet delicious recipe for perfectly jammy eggs.

Now you can impress your brunch guests or enjoy a decadent breakfast treat any day of the week.

Remember, the key to achieving that runny yolk is precious and patience.

Don’t rush the process and you will be rewarded with a truly delectable experience.

But the fun does not stop there.

This recipe is just the beginning of a world of jammy egg possibilities.

Imagine them nestled on the top of a fluffy stack of pancakes, drizzled with maple syrup and a sprinkle of toasted pancakes.

Picture them nestled in a bed of creamy polenta, alongside sauteed mushrooms and crispy pancetta.

Or perhaps you are craving a more savory experience – jammy eggs are the perfect topping for a juicy burger, a creamy avocado toast, or a hearty salad.

The joy of jammy eggs goes beyond just their taste.

They are a visual delight with the vibrant yellow yolk contrasting against the perfectly set white.

It is a dish that is both beautiful and delicious, guaranteed to impress your taste buds and your Instagram feed.

But where did this deliciousness come from?

Whether you enjoy them on their own, or as a part of more elaborate dish, jammy eggs offer a unique culinary experience.

They are versatile ingredients that can be enjoyed for breakfast, lunch, or dinner, making them a perfect addition to any meal.

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Why is it called a jammy egg?

The runny yolk resembles a thick spreadable jam is what inspired the name.

The soft slightly jiggly texture of the yolk, especially when it’s warm, bears a resemblance to jam or jelly.

How long to boil jammy eggs?

If you are using fresh large sized egg boil the egg for 7 minutes.

If you are using fresh small sized egg boil for 6 minutes and 45 seconds.

If you are using eggs from your freezer straight increase the time by 15 seconds.

What is a jammy egg?

So an egg has two parts, one is yolk and the other is white.

A jammy egg has a runny custard-like thick yolk.

Its edges are slightly hard and the centre part is soft.

It is not completely liquid but it has a thick and rich consistency just like jams.

The white part of the egg is cooked through, firm but tender, creating a lovely contrast to the soft yolk.

What to eat with jammy eggs?

Toast and jammy egg are a simple yet elegant pairing.

You can top the toasted bread with jammy eggs, a sprinkle of salt and pepper and some drops of olive oil.

Elevate your avocado toast with a jammy egg on top.

Add a pinch of red pepper flakes or some chopped chives for extra flavor.

The rich salty flavor of smoked salmon complements the creamy yolk beautifully.

They add a rich creamy element to salads.

They make a lovely topping for polenta, pancakes, and a bed of rice.