How to make Jammy Eggs

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

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.

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Prep Time 2

Cook Time 6

Total Time 8

Course Breakfast

Cuisine British

Servings 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: 1portionCalories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg

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