Jammy eggs land in that dreamy spot between soft-boiled and hard-boiled. The whites are firm and tender, and the yolk is glossy, thick, and just slightly runny. They take only minutes to make, and all you need is eggs and water. They bring instant richness to toast, salads, and steaming bowls of ramen.

I absolutely love hard boiled eggs and also a runny yolk, so no surprise these jammy eggs are a weekly staple in my kitchen. Cold eggs go into a gentle boil for just under seven minutes, then plunge into ice water for a couple of minutes so the yolks stay soft and glossy. The tap-and-peel method keeps the shells from tearing the whites, which means I get those satisfying clean halves every time. I love making a small batch for breakfast prep, slicing them over buttered toast, or adding one to ramen when I want comfort without cooking much else.

Helpful Tips

• Use eggs straight from the fridge. Cold eggs give you more control over doneness and keep the yolks from cooking too quickly. Room temperature eggs can set the yolk faster and may require a shorter cook time, so starting cold keeps things consistent.
• Cook in small batches and a single layer. Cook no more than 4 eggs at a time. They sit comfortably in one layer, keep the water temperature from dropping, and a single layer ensures even heat distribution. Too many eggs at once can cool the pot and lead to uneven yolks, one runny and one firm in the same batch.
• Set a timer and stick to it. Jammy eggs depend on precise cook time, and even 15-30 seconds can change the yolk from soft and glossy to fully set. Most recipes fall around the 6-minute 30-second to 7-minute 30-second zone, and this method lands right in that sweet spot.
• Prep the ice bath before the eggs finish boiling. As soon as the timer ends, move them directly into ice water. The chill stops the cooking instantly, keeps the yolk soft and jammy, and makes peeling noticeably easier.
• Start peeling at the air pocket end. This is where the shell lifts most easily and you can often get big pieces off cleanly. If the shell sticks, run a little water under it to help loosen the membrane without tearing the egg.

How to Make Jammy Eggs Step by Step

Gather the ingredients: Gather 4 large eggs from the fridge, water, and salt and pepper. Optional step: Using a spoon, gently tap the wider, rounded end of the eggs (careful not to crack the shell) until you hear a soft snap. This helps detach the membrane and makes peeling easier later.

Cook the eggs: Fill a medium pot halfway with water and bring it to a steady boil over medium-high heat. Once the water is boiling, use a slotted spoon or spider strainer to slowly lower the 4 eggs into the pot. Start a timer for exactly 6 minutes and 45 seconds. Leave the pot uncovered.

Shock and cool: While the eggs cook, fill a medium bowl with cold water and a generous amount of ice cubes. This will stop the cooking as soon as the eggs come out of the pot. When the timer ends, remove the eggs with the slotted spoon and place them directly into the ice bath. Set another timer for 2 minutes and 30 seconds. They should still feel slightly warm but cool enough to handle.

Peel the eggs: After cooling, tap the larger end of each egg on a work surface to crack the shell. Gently roll to create small fractures all over, then peel starting at the air pocket end. If needed, run a little water under the shell to loosen it without tearing the egg.

Serve and enjoy: Slice each egg in half or mash lightly and season with salt and pepper to taste. Add toppings like chili crisp, everything bagel seasoning, or fresh herbs. Serve as is or pair with toast or a bowl of ramen.

What Else to Add

• Everything bagel seasoning
• Chili crisp or hot honey
• Fresh herbs like chives or parsley
• Flaky salt or smoked paprika
• Soy sauce or furikake for ramen

Serving Suggestions

I make these jammy eggs all the time because they work with almost any meal. Most mornings, I slice and serve it with Dutch oven bread with flaky salt and black pepper. I love dropping one into ground beef ramen bowls or hot and sour ramen soup for richness and comfort. My kids love them too, especially when I leave the yolk just soft enough for dipping bread into it, which feels like the easiest breakfast win. They are great on salads and grain bowls or mashed with chili crisp for a quick snack. Once you start making them, you will find endless ways to use them. 

How to Store Leftovers

Jammy eggs store well, which makes them great for meal prep. For the best texture, keep them unpeeled and place them in an airtight container in the refrigerator for up to 7 days. If you prefer to peel ahead of time, store the peeled eggs in a sealed container with a slightly damp paper towel or submerged in cold water to keep them from drying out. Peeled eggs are best within 3 days. I do not recommend reheating them because warming can set the yolk and take away that soft, jammy center. They are at their best straight from the fridge or brought to room temperature for a minute or two before serving.

More Easy Egg Recipes

• Best Scrambled Eggs
• 1-Minute Soufflé-Style Egg
• Frico Eggs
• Air Fryer Egg Frittata

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!