Jammy Eggs

Jammy Eggs, image @janehugentober

A glimpse into my morning: today, I’m savoring Jammy Eggs. These eggs are pure texture heaven—perfectly balancing the softness of a soft-boiled egg with the firmness of a hard-boiled one. You’ve probably seen them served in your favorite ramen spot, nestled in a steaming bowl of noodles. But for me, there’s nothing better than enjoying them on their own, simply seasoned with a pinch of salt, cracked open by hand for that rustic, homemade touch.

These eggs come from The Hens, our small flock of chickens, and we truly cherish every single one they lay on our little acre of mini farm. When I prepare them as Jammy Eggs, I feel like I’m honoring the effort that went into laying each precious egg.

Jammy Eggs, image @janehugentober

Jammy Eggs

by Jane Hugentober

Cook time: 6 minutes, you will need to set a timer

These eggs make the perfect breakfast. I often make them for snacks and serve them in instant Ramen, or as a side with grainy toast, smoked salmon, and arugula.

INGREDIENTS

Fresh Eggs, washed

Sea salt or kosher salt

PREPARATION

Step 1

Place eggs in a pot and cover them with enough cold water to completely submerge them

Step 2

Cook on Medium High until eggs begin to boil, then, immediately turn eggs down to medium-low, cover pot with lid, and simmer for exactly 6 minutes

Step 3

Immediately drain and run cold tap water over the eggs. Some people create an ice bath but I find that’s an extra unnecessary step and extra cleanup. Take each egg and run cold tap water over each egg for about 30 seconds each. This is the step that makes the eggs easy to peel.

Step 4

I like to crack each egg open with a spoon. Hit the egg on the side and the egg should crack enough to hand break apart. I like the rustic look of the hand-cracked egg. However, you can peel these and cut them in half. Your choice.

Step 5

Serve eggs with sea salt or kosher salt. I find that a smaller teaspoon is the perfect tool for eating these beautiful jammy eggs.