Jammy, gorgeous 7-minute eggs have perfectly set whites and dreamy golden yolks. They're simply the best boiled eggs for so many purposes and so many reasons.
Why we love this recipe
- Have perfectly set whites
- And slightly runny, slightly jammy yolks — the longer you let them sit, the jammier they'll get
- Are hard to mess up
- And easy to peel
- Of course, they're also easy to love
I first published this recipe here back in 2017. I've since updated the post for clarity, but the recipe remains the same.
Quality of eggs
You'll only need one ingredient for this recipe — some good-quality eggs. The least-complicated (though often not the most convenient) way to achieve this is to buy from local farmers whom you know and trust.
If you're shopping at a U.S. supermarket, things can get a little more complicated. Here's a quick guide to the terminology that will and won't help you choose the best eggs you can afford.
Words that mean something
- Pastured (best) or free-range
- USDA A or AA
- Certified Humane or Animal Welfare Approved seals
Words that don't mean anything
- Natural (anything can be called natural)
- Vegetarian-fed (chickens are natural omnivores)
- No added hormones (this is required by the government)
- Antibiotic-free (chickens are rarely medicated with antibiotics)
How to make them
Here's what you'll do to make a great batch of jammy seven-minute eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Carefully add eggs to a small pot of boiling water.
- Set a timer for seven minutes.
- When the timer dings, immediately remove eggs from pot and plunge them into a large bowl of ice water to stop the cooking. You can cool them completely for later use or just enough to handle if you're eating right away.
- Peel and cut in half. That's it!
Expert tips and FAQs
You can! Once completely cooled, eggs will keep well in a nice cold fridge for a week. I sometimes store them right in the bowl of ice water, or you can transfer them to an airtight container. Peel right before using. To reheat, just let them sit in a big bowl of very hot tap water for a minute or two until warmed through.
More favorite boiled eggs
- 4 large eggs
- Fill a small pot about halfway with water and bring to a boil.
- Carefully lower the eggs into the pot one at a time. (I like to use a small strainer, but you can also use a spoon.)
- Set a timer for seven minutes. Try to keep the water at a brisk simmer without jostling the eggs around more than necessary.
- While the eggs boil, fill a medium bowl about halfway with lots of ice and cold water.
- When the timer rings, take the eggs out right away, place them in the ice water, and let sit until they're cool enough to peel.
- Once completely cooled, eggs will keep well in a nice cold fridge for a week. I sometimes store them right in the bowl of ice water, or you can transfer them to an airtight container.
- Peel right before using.
- To reheat, just let them sit in a big bowl of very hot tap water for a minute or two until warmed through.
Amount Per Serving: Calories: 72Total Fat: 4.8gCarbohydrates: 0.4gFiber: 0gProtein: 6.3g