Jammy Egg Tutorial
There’s something timeless about eggs that’s so simple, beautiful, and full of possibility. Growing up, my mom always used to say, “If you’ve got eggs in the fridge, you’ve got a meal.” And it’s true. Eggs have saved dinner more times than I can count.
Jammy eggs, with their rich, golden centres and just-set whites, are one of my favourite ways to elevate even the simplest dish. They feel fancy without trying too hard, the kind of small upgrade that makes any meal feel just a bit more special.
And once you know how to make them, you’ll find yourself reaching for them constantly. Try slicing them onto sourdough toast with a swipe of butter, nestling them into a warm bowl of ramen or rice, layering them onto a seasonal salad, or serving them beside roasted veggies or grilled meats for a protein-packed side.
They’re just as welcome on a breakfast plate as they are at lunch or dinner.
Directions:
Boil water then gently add 3-5 eggs.
Keep at a gentle boil for 6½-7 minutes.
Straight into an ice bath for 2 minutes.
Peel and top with everything bagel seasoning, chilli oil, sea salt, or just as is.
