6-Minute Stovetop Soft-Boiled Jammy Eggs
Boiled large eggs with set firm whites and a rich, spreadable golden jammy yolk.
boiling Timer
Set for 6 mins @ 212°F (100°C) Gentle Boil
Ingredients
Base recipe calibrated for 3 adults.
Not included: Water, Ice cubes — no confident product match, so you'll need to add them yourself.
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Get to the Point Execution
Bring 2 inches of water to a rolling boil in a medium saucepan.
Gently lower 6 cold large eggs into the water using a slotted spoon.
Reduce heat slightly to maintain a gentle simmer and set timer for exactly 6 minutes 30 seconds.
Plunge into ice bath immediately for 3 minutes, tap gently all over, and peel.
Step-by-Step Guided Instructions
Fill a medium saucepan with enough water to submerge eggs by 1 inch (about 2-3 inches deep). Bring to a rolling boil over high heat.
Starting eggs in boiling water (hot start) shocks the albumen, making peeling 10x easier than a cold start.
Reduce heat to medium-high so bubbles aren't tossing eggs around. Use a slotted spoon to lower 6 fridge-cold eggs one by one to the bottom.
Lowering gently prevents micro-fractures in the shell upon contact with the pan bottom.
Cook for exactly 6 minutes and 30 seconds for a thick jammy yolk (or 6 minutes flat for a runny ramen egg). Keep heat at a steady, gentle simmer.
Every 30 seconds counts when cooking soft egg yolks; always use a digital timer.
Transfer eggs with slotted spoon directly into a prepared bowl of ice water. Let sit for 3 minutes. Gently tap the bottom air pocket on the counter and peel under the cold water.
Water slips under the membrane as you peel, sliding the shell off effortlessly.
Marinate peeled soft-boiled eggs in 1/4 cup soy sauce, 1/4 cup water, and 1 tbsp mirin for 4 hours for world-class ramen eggs.
Serve sliced in half on toasted buttered sourdough with a sprinkle of mild salt.
- Buttered toast points
- Crispy bacon strips
- Fresh seasonal fruit
Do not reheat in microwave. Submerge peeled eggs in hot (not boiling) tap water for 3 minutes to take the fridge chill off.