Despite past warnings, recent studies have shown that eggs can be beneficial to your health. And if you know us, you know we like to add them whenever we can. However, one of our favorite ways to eat an egg is to cook them in the shell until the whites have just cooked through and the yolk is perfectly underdone. The result is a yolk that just stops short of oozing when cut open. It’s incredibly versatile for use as part of a meal or eaten on its own as a protein-rich snack. In this Friday FYI, we share two ways to get the perfect jammy eggs every time.
On the stovetop
- Place eggs into a pot of vigorously boiling water. Use a slotted spoon to gently lower them in, so they don’t crack on their way down.
- After 6 1/2 minutes, you’ll get jammy eggs that are on the more undercooked side. These are great for hors d’oeuvre made with added toppings or in ramen and on avocado toast. Cook them for 7 to 7 1/2 minutes for the best creamy egg salad you’ve ever had.
- Remove the eggs with the slotted spoon and place them into a bowl of ice water. They’re ready to peel after about 2 minutes.
In an Instant Pot
- Add 1 cup water to the Instant Pot. We used the 6-quart sized Instant Pot.
- Place an egg trivet inside the pot and place the eggs on top. Do not overcrowd the trivet. And make sure the eggs do not touch the water.
- Set the pot to high pressure and cook for 5 minutes for eggs on the more runny side and 6 minutes for firmer jammy eggs.
- Remove eggs with tongs and place them into a bowl of ice water. They’re ready to peel in about 2 minutes.
The Instant Pot method has a bonus. Because the eggs are pressure-cooked, the egg will effortlessly release from its shell, and will look nicer. Do you have a favorite way to eat jammy eggs? Let us know in the comments below.
