How to Make Perfect Jammy Eggs
For a luxuriously spoonable consistency, steam the eggs—and stop cooking at 8 minutes.
So-called “jammy” eggs are all the rage. If you’ve missed the buzz, these are eggs with yolks that have a luxuriously spoonable consistency that falls midway between the runniness of a soft-cooked egg and the firmness of a hard‑cooked egg. We love them for spreading over toast, topping a bowl of ramen or congee, or just eating out of hand with a sprinkling of coarse sea salt. For consistent results, we steam the eggs rather than boil them. That’s because the small amount of water needed for steaming quickly recovers its heat, regardless of variables such as how many eggs you add to the water (up to six), the heat capacity of different burners, or even the heat retention of different pans.
Here’s the method: Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place up to 6 eggs in boiling water (eggs will not be submerged). Cover and cook for 8 minutes. Transfer saucepan to sink and run cold water over eggs for 30 seconds to stop cooking.