How to Make Jammy Eggs (Perfect Every Time!)

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Plate of jammy eggs with perfectly set whites and jammy centers

Not to start an argument, but jammy eggs are the BEST way to eat an egg! We’re talking perfectly set whites with a slightly set yolk that still has a soft, “jammy” texture! If you haven’t tried them yet, consider this your invitation! 

After scouring the internet and dozens of tests, we’ve nailed down the method and timing (to the second!) for PERFECT jammy eggs EVERY TIME! Put ‘em on toast, in salads and bowls, or have them on their own as a protein-packed snack. Let’s get jammin’.

Eggs, water, salt, and pepper

What is a Jammy Egg?

You might be wondering, “What even is a jammy egg?” Good question, friends!

You can think of a jammy egg as somewhere between a hard boiled egg and a soft boiled egg. The white is fully set like a boiled egg, but the difference is in the yolk. It’s slightly set where it touches the egg white (like a hard boiled egg) but soft and “jammy” in the center (like a soft boiled egg)!

Soft boiled, medium boiled, and jammy eggs with text above them

How to Make Jammy Eggs

Now that you know what jammy eggs are, shall we learn how to make them?

First, we bring a large pot of water to a full, rolling boil! Once boiling, we’ll gently lower an egg (or a few!) into the water using a spoon to help prevent cracking.

Using a spoon to lower an egg into a pot of water

You want the water to stay at a full boil the whole time and your eggs to be fully submerged in the water. After 7 minutes and 30 seconds in the bubble bath, you’ll transfer them to an ice bath.

Eggs in an ice bath

They’ll be cold plunging for 3 minutes (just like the cool kids are doing these days), which makes them easy to peel. Crack ’em open and jammy eggs are yours!

Peeling the shell from an egg

We hope this guide to making jammy eggs is helpful! They’re great on avocado toast, in salads or bowls, or on their own with salt and pepper. They would also be perfect for our Simple But Good Breakfast Bowl or with our Easiest Whole Grain Seeded Bread, BEST Gluten-Free Bread (No Knead!), or Gluten-Free English Muffins.

More Egg Basics

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Partially eaten egg with a jammy center

How to Make Jammy Eggs (Perfect Every Time!)

The BEST way to make jammy eggs with perfectly set whites and a “jammy” yolk! We’ve included our top tips to make them perfect every time!
Author Minimalist Baker
Close up shot of jammy eggs sprinkled with salt and black pepper
5 from 5 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 (eggs)
Course Helpful How-to
Cuisine Vegetarian
Freezer Friendly No
Does it keep? 2-3 Days


  • 4 large eggs (pasture raised, organic when possible)
  • Water to boil


  • Sea salt and black pepper


  • Bring a medium pot of water to a full rolling boil. Place one of your eggs on a spoon and gently lower it into the boiling water (carefully to avoid cracking the shell!). If you do crack the shell it will still be usable, you will just lose some of the egg white. Repeat with the other 3 eggs.
  • Once all of the eggs are lowered into the water, set your timer for 7 minutes and 30 seconds.
  • Meanwhile, fill a medium bowl halfway with water and add a handful of ice cubes.
  • When your timer goes off, use your spoon to carefully remove the eggs from the water and place them directly into the ice bath. Set your timer for 3 minutes.
  • After 3 minutes, crack the eggs at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around the white, being careful not to puncture it.
  • Serve warm or cold with salt and pepper! They’re delicious on toast, in salads and bowls, or on their own as a protein-packed snack.



*Nutrition information is a rough estimate calculated with a small pinch each of sea salt and black pepper.

Nutrition (1 of 4 servings)

Serving: 1 egg Calories: 70 Carbohydrates: 0 g Protein: 6 g Fat: 5 g Saturated Fat: 1.5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 185 mg Sodium: 74 mg Potassium: 70 mg Fiber: 0 g Sugar: 0 g Vitamin A: 300 IU Vitamin C: 0 mg Calcium: 20 mg Iron: 0.7 mg

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  1. Kim says

    I have been trying to figure out for YEARS how to achieve this with boiled eggs! I have to admit I was skeptical when I took mine out of the water because 7.5 minutes seemed like a long time, but lo and behold – perfect. Thank you for this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed them, Kim! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cyndy, we haven’t tried this method with larger eggs, but if you do some experimenting we would suggest increasing the time by 15-30 seconds!

  2. susan says

    Eggs look delicious. Can leftovers be reheated effectively without over cooking? If so,what would be the best method? Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan! We wouldn’t recommend reheating these, although they are delicious cold! If you want to enjoy the eggs warmer we would suggest just making 1 or 2 at a time! Hope you enjoy. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia! Use cold eggs straight from the fridge for this recipe! Hope you enjoy. xo