Why are my eggs so hard to peel?

This is usually caused by one of two things. First, you must use an ice bath to shock the eggs. This is the most important step for easy peeling. Second, very fresh eggs can be more difficult to peel. An egg that has been in your refrigerator for a week or so is often ideal.

Why did my eggs crack when I put them in the boiling water?

This can happen if the eggs are ice-cold straight from the fridge and they hit the very hot water. The thermal shock can cause a crack. To prevent this, you can let your eggs sit on the counter for 10-15 minutes to take the chill off before lowering them gently into the water.

Can I make a large batch of Jammy Eggs?

Yes! You can cook as many eggs as you can fit in your pot in a single layer. Just be sure to use a larger pot with plenty of boiling water. The cooking time remains the same. Peeled Jammy Eggs can be stored in an airtight container in the refrigerator for up to 3 days.

Jammy Eggs: The #1 Ultimate Foolproof 7-Minute Guide

How to Make Perfect Jammy Eggs (Every Single Time!)

A precise guide on how to cook ‘jammy eggs’ perfectly every time. This method results in eggs with fully cooked whites and a soft, jam-like yolk that is not runny. The technique involves boiling large eggs for exactly 7 minutes and 30 seconds, followed by an immediate 3-minute ice bath to halt the cooking process, ensuring a consistent texture.

Author: Evelyn
Prep Time: 8 minutes
Cook Time: 8 minutes
Total Time: 20 minutes (includes ice bath)
Yield: 4 eggs 1x
Category: Breakfast
Method: Boiling
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

4 large eggs (pasture-raised and organic recommended)
Water for boiling
Ice cubes for an ice bath
Sea salt and black pepper, for serving

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Instructions

Bring a medium pot of water to a full, rolling boil.
Using a spoon, gently lower the eggs one by one into the boiling water, being careful not to crack the shells.
Once all eggs are in the water, set a timer for exactly 7 minutes and 30 seconds.
While the eggs are boiling, fill a medium bowl halfway with water and add a handful of ice cubes to create an ice bath.
When the timer goes off, use a spoon to carefully remove the eggs from the boiling water and immediately transfer them to the ice bath.
Let the eggs sit in the ice bath for 3 minutes.
To peel, crack an egg at one of the ends, get under the membrane beneath the shell, and carefully work your way around the egg white.
Serve the jammy eggs warm or cold, seasoned with salt and pepper as desired.

Notes

Gently lowering the eggs into the water with a spoon helps prevent the shells from cracking.
The ice bath is a crucial step that stops the cooking process to achieve the perfect ‘jammy’ yolk.
These eggs are versatile and can be served on toast, in salads and bowls, or eaten on their own as a snack.
The article includes a video demonstrating the process.

Nutrition

Serving Size: 1 egg
Calories: 70-80
Sugar: <1 g
Sodium: 60-70 mg (before adding salt)
Fat: 5 g
Saturated Fat: 1.6 g
Unsaturated Fat: 2.7 g
Trans Fat: 0 g
Carbohydrates: <1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 185-200 mg

Find it online: https://cookupjoy.com/jammy-eggs/