7-Minute Eggs (Jammy Eggs)
7-minute eggs have perfectly set whites and jammy, slightly runny yolks. (The yolks get a bit jammier as they sit.) They're just right for ramen or to top avocado toast, good old buttered toast, a bowl of savory oatmeal, leftover rice, and so much more.
Calories: 72kcal
Ingredients
- 4 large eggs
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6.3g | Fat: 4.8g