Jammy eggs, set to your preferred yolk
Cold eggs into boiling water, a timer, and an ice bath. Six and a half minutes gives a set white and a yolk like thick jam. Takes an argument if you like yours runnier or firmer.
- yield
- Makes 4 eggs
- active
- 5 min
- total
- 20 min
- oven
- not needed
Posted
Ingredients
Method
- Bring a medium pot of water to a full rolling boil.
- Lower the cold eggs in gently with a spoon. Keep the heat high.
- Set a timer: 6 minutes for runny yolks, 6 1/2 for jammy, 7 for soft but set, 10 for fully hard-boiled.
- When the timer goes, move the eggs straight into the ice water. Leave them at least 2 minutes, until cool enough to handle.
- Tap each egg all over on the counter and peel it under a thin stream of water, starting from the wide end where the air pocket is.
- Halve, season with flaky salt and pepper, and eat.
Notes
- Times are for large eggs straight from the fridge. Room-temperature eggs cook about 30 seconds faster.
- Jammy eggs keep, unpeeled, in the fridge for 2 to 3 days. Good on toast, rice, noodles, and salad.
#!/usr/bin/env bash# jammy-eggs.sh: set yolks to your preferred consistency. makes 4.# usage: ./jammy-eggs.sh [runny|jammy|soft|hard]case "${1:-jammy}" in runny) t=360 ;; jammy) t=390 ;; # 6.5 minutes. the default for a reason. soft) t=420 ;; hard) t=600 ;; *) echo "usage: $0 [runny|jammy|soft|hard]" >&2; exit 64 ;;esacboil water --rolling --depth "eggs + 2.5cm"for egg in fridge/eggs/{1..4}; do lower "$egg" --into water --gently # cold eggs, hot water. on purpose.donesleep "$t"transfer eggs --to ice-bath && sleep 120peel eggs --from wide-end --under running-waterhalve eggs | salt add --flaky | pepper add# The script is the joke. The ingredients and method are the recipe.