Let’s be real. If you’re here, you’ll probably agree with me that a jammy egg is the perfect addition to almost any meal. Ramen? Add a jammy egg. Savory oats? Add a jammy egg. Salad? Add a jammy egg. Power veggie and grain bowl? Add a jammy egg. You get it.

The gooeyness of your egg is up to your preference, but this is my perfect version. It’s a foolproof method that works every single time, and it’s so simple to knock out in under 10 minutes.

Ingredients

• 2-6 eggs

Tools

• Medium pot with lid
• Medium bowl
• Spoon
• Slotted spoon
• Ice
• Cutting board and knife

Instructions

1. Fill a medium pot with water, cover with lid and heat on the stovetop on high until boiling.
2. While waiting for your water to boil, prepare an ice bath in a medium-sized bowl with cold water and a handful of ice cubes. Set aside for when the eggs are done boiling.
3. Once the water on the stove is boiling, use a spoon to carefully drop eggs into the bottom of the pot.
4. Boil the eggs for exactly six and a half minutes.
5. Using a slotted spoon, transfer the eggs into the ice bath.
6. After the eggs have cooled for a few minutes, peel the shells off starting from the wider end with the air pocket.*
7. Using a sharp knife, cut each egg in half to reveal the jammy goodness! Add to your meal of choice.

*If you plan on saving the egg for later, leave the shell on the egg, place in a container and store in the fridge until you’re ready to use it!

Let me know what you add your jammy eggs to!