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How to Make Jammy Soft Boiled Eggs Recipe

Posted January 22, 2019 by Stephanie

Jammy eggs are having their day in the sun, probably because they’re been rebranded from soft boiled eggs to “jammy.” I’m a sucker for a good rebrand, so I’m not complaining. I love soft boiled/jammy eggs.

The beauty of them is that they’re easy to make (only one ingredient), full of protein (literally all protein), and are pretty. If you have a sad desk salad, throw a jammy egg on it and boom, instantly instagrammable! And bonus, if you’re anything like me, and can’t even wait for the water to boil to make eggs, you can make meal prep a big batch and keep them in the fridge for when your hangry levels are out of control.

Everyone has their jammy egg preference. You might not know it yet, but once you do some experimenting, you too can fake fight with your friends over which time is best for an egg. It’s seven minutes, for me, just in case your wondering. I like it when the yolks are a bit set on the outside but the inside is jammy, but not liquid.

If you’re looking for those liquid yolks, you might be more of a 6 minute jammy egg person. Or maybe you like it just the slightest bit of jam in the center? Go for 8 minutes. Hopefully the photo below will help you find your happy egg place. It kind of looks like there’s no difference between the 6 minute and the 6 and half, but that’s cause I messed up, there definitely is a difference.

Let me know which egg reigns supreme! It’s kind of like how you draw an x, right? What kind of jammy egg you like says a lot about you…or does it?

How to Make Jammy Soft Boiled Eggs Recipe | www.iamafoodblog.com

How to Make Jammy Soft Boiled Eggs Recipe | www.iamafoodblog.com

Clockwise from top left: 6 minutes, 6.5 minutes, 7 minutes, 8 minutes

How to Make Jammy Soft Boiled Eggs Recipe
makes as many eggs as needed


  • eggs, as needed

Remove the eggs from the fridge as your bringing your water to a boil. Prepare and ice bath with a large bowl of cold water and ice.

Bring a pot of water to rolling boil, then turn the heat down and gently add eggs in, with a slotted spoon. Turn the heat back up to medium high and maintain a simmer for 6-8 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer.

Remove the eggs from the hot water with the slotted spoon and immediately plunge into an ice bath to cool down. Peel the eggs: Gently tap the wide end of the egg on the countertop, then flip around and tap the pointed end. Gently  roll the egg and peel, under running water, if it helps.

9 Comments

  1. Jim B. says:

    Have you tried making them in the Instant Pot? Low pressure for about 2 1/2 minutes. Shells practically fall off.

    1. Stephanie says:

      hi jim,
      i haven’t tried, but thanks for the tip, i’ll give it a go :)

  2. Jufu says:

    Steph, thanks for the recipe, the details and that amazing photo of the eggs in the pot. Zomg!

    1. Stephanie says:

      aww thanks for stopping by! hope you’ve got some jammy eggs in your future!

  3. Goldie says:

    If you make several to save for later, what’s the best way to heat them up without overcooking them?

    1. Stephanie says:

      you can pop them in very very hot tap water for a couple of minutes. it’ll take the chill off but not warm them up completely.

  4. Alexia says:

    Props to your methodology. This is how I do it too. They look absolutely delicious.

  5. Anne says:

    I keep my eggs at room temperature any hints on timing?

    1. Stephanie says:

      hi anne,
      i would try 5 minutes. hope that helps!

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