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    Low Sugar Kitchen » Recipes » Breakfast

    How To Make Jammy Eggs

    Published: Apr 15, 2023 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · Leave a Comment

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    Jammy eggs on a plate with a text title overlay.
    Jammy eggs on a plate with a text title overlay.

    Follow all our tips and tricks for making the perfect jammy eggs (also known as soft boiled, but not runny, eggs). A soft, jam like egg yolk with a firm egg white is the best way to serve eggs and so versatile too.

    Eight boiled egg halves on a plate, all with runny yolks.

    If you haven't tried jammy eggs before, or you think these are undercooked, then you are missing out. These aren't runny eggs, as the yolk is a little set but still soft. In our opinion, these are perfectly cooked boiled eggs.

    We have tested this at least 20 times to make sure this jammy egg recipe is absolute perfection - especially when you follow our extra tip at the end of cooking which is essential for the perfect jammy egg.

    What is jammy egg?

    These definitely don't have jam in them. Instead, the word jammy refers to the consistency of the egg yolk. Not quite runny, but not quite set. It has an incredible spoonable silky texture, kind of like when you open a jar of jam and it's a little bit sticky.

    Jump to:
    • What is jammy egg?
    • Why you will love them
    • Ingredients and substitutions
    • How to make jammy eggs - Step by step
    • Serving suggestions
    • Jammy Egg Time
    • Storage
    • Top tips
    • Frequently Asked Questions
    • More low sugar recipes recipes
    • Recipe
    • Comments

    Why you will love them

    • The perfect texture egg - Not runny, but not set. A creamy and silky jammy like texture. These are the BEST!
    • So versatile - There is so much that you can do with a jammy egg, but putting them on top of noodles has to be our favorite.
    • Keto friendly - Eggs are a favorite ingredient to use on a low carb/low sugar diet.

    Ingredients and substitutions

    Four eggs and a small dish of oil, both with text labels.
    • Eggs - It feels weird even calling this a recipe, as really it's just one ingredient. Try to use the best quality eggs you can, as high welfare eggs are important.
    • Oil - Whilst this isn't essential, we find that adding oil to the water when boiling eggs makes them easier to peel. The egg shell is porous and the oil can penetrate under it. Because these are soft boiled, the egg whites are softer and crack easier, so adding oil making them easier to peel and less likely to break open.

    A full ingredients list with measurements is in the recipe card below.

    How to make jammy eggs - Step by step

    Prep: Bring a saucepan of water to the boil.
    One: Add the oil to the pan. Carefully lower the eggs into the pan with a slotted spoon one at a time. Cook for 6 minutes.

    Four whole eggs and some oil in a saucepan.

    Two: Prepare the ice bath by filling a large bowl with cold water and adding ice cubes. Once the 6 minutes is up, use a slotted spoon to transfer the eggs to the ice bath immediately. This will stop the cooking process. Leave the eggs in the water for 2 minutes.

    Boiled eggs in an ice bath.

    Three: Crack and peel the eggs, then serve.

    Halved boiled eggs on a wooden board.

    Serving suggestions

    The great thing about eggs in general is how versatile they are, and a jammy egg is no different. If you want to keep it simple, then serve it on some toast or a bagel/English muffin with some avocado for a classic breakfast option.

    We love making an egg salad sandwich with them too, as the jammy texture of the yolk mixed with the mayo is just the perfect combination. You can add jammy eggs on top of salad bowls too for a protein boost.

    But, our favorite way to serve them is on top of a big bowl of noodle soup. The yolk is not so runny that it will mix into the soup, but not so set that it's dry. It adds a little creaminess to a noodle dish that we just LOVE!

    A boiled egg, cut in half with the yolk dripping out.

    Jammy Egg Time

    The timing for this recipe is super important and although it depends on your personal preference, we find that 6 minutes gives you the perfect yolk for a medium sized egg.

    4-5 Minutes - The eggs whites won't be set enough and they will be hard to peel and the egg yolk will be runny rather than jammy.

    6 Minutes - This is the perfect time for a jammy egg. The egg white will be set enough to peel and the yolk will be jammy, creamy and silky.

    7-8 Minutes - This timing will take you closer to hard boiled and not the texture we are looking for.

    Storage

    If you want to make jammy eggs in bulk, then do not peel them. Pat them dry and them put them in an air tight container in the fridge where they will keep for about 5 days. Then you can just peel them when you are ready to eat them.

    If peeled, then they will keep in the fridge for 3 days.

    A slice of toast with two halved boiled eggs on it.

    Top tips

    • The nutritional information does not include the oil as this is not consumed.
    • Make sure to lower the eggs into the water using a slotted spoon, so they don't fall to the bottom and crack.
    • Make sure you set a timer, as you do not want to overcook these eggs.
    • Don't skip the step of plunging the eggs into an ice water bath. This stops them from carrying on cooking.

    Frequently Asked Questions

    Why do I need to put the eggs in an ice bath?

    This is a really important step, because putting the eggs into ice stops them from cooking. If you leave them until they are ready to peel in a hot shell, they will carry on cooking and the yolk won't be the texture you are looking for.

    How to peel an egg

    Because these aren't hard boiled eggs, it's important to peel them carefully so they don't crack open. Gently tap the eggs on a hard surface to crack the shell. Start to peel from the side to the extremities, as it's easier to start where the air pockets are. We find it easier to peel in the water too.

    Can I freeze jammy eggs?

    No, we don't recommend freezing these, as the eggs whites are mushy when thawed and the yolks are too soft to freeze well.

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    If you’ve tried this jammy egg recipe, let us know how you got on in the comments below.
    Find us on Instagram @mylowsugarkitchen. Tag us in your creations using the hashtag #lowsugarkitchen.

    Recipe

    Four boiled eggs, all cut in half, with the yolks oozing out.

    How to make Jammy Eggs

    Dannii Martin
    Follow our tips for making the perfect jammy eggs (also known as soft boiled, but not runny, eggs). A soft, jam like egg yolk is the best way to serve eggs.
    5 from 2 votes
    Print Recipe Pin Recipe Save recipeSaved!
    Prep Time 2 minutes mins
    Cook Time 6 minutes mins
    Total Time 8 minutes mins
    Course Breakfast
    Cuisine British
    Servings 4 servings
    Calories 63 kcal

    Ingredients
     

    • 4 Eggs
    • 1 tablespoon Olive oil

    Instructions
     

    • Bring a saucepan of water to the boil.
    • Add 1 tablespoon Olive oil to the pan. Carefully lower 4 Eggs into the pan with a slotted spoon one at a time.
    • Cook for 6 minutes.
    • Prepare the ice bath by filling a large bowl with cold water and adding ice cubes.
    • Once the 6 minutes is up, use a slotted spoon to transfer the eggs to the ice bath immediately. This will stop the cooking process.
    • Leave the eggs in the water for 2 minutes.
    • Crack and peel the eggs, then serve.

    Notes

      • The nutritional information does not include the oil as this is not consumed.
      • Make sure to lower the eggs into the water using a slotted spoon, so they don't fall to the bottom and crack.
      • Make sure you set a timer, as you do not want to overcook these eggs.
      • Don't skip the step of plunging the eggs into an ice water bath. This stops them from carrying on cooking.

    Nutrition

    Serving: 1portion | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
    Tried this recipe?Let us know how it was!

     

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    I'm Dannii and I love finding ways to make our favorite treats lower in sugar. I am a full-time blogger and the recipe developer, photographer and videographer here at Low Sugar Kitchen and I am sharing all my low sugar hacks so you still get all of the flavor, but less on the sugar. Whether you are a low sugar beginner or veteran, there is something for you here.

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