How To Make Perfect Jammy Eggs

Hard boiled eggs ingredients

The Spruce

  • Total: 13 mins
  • Prep: 6 mins
  • Cook: 7 mins
  • Cooling time: 10 mins
  • Yield: 6 servings

The trick to making boiled eggs is a matter of hot dispute and personal pride. This is one way to cook a perfect jammy egg every single time. If you already have a favorite way to cook your eggs, you can still try this out when no one is looking. If you don't have a favorite method, use this technique. Bring water to a boil. Put large, cold eggs into it and simmer them for exactly 7 minutes, then plunge the eggs in a bowl of ice and water.

A jammy egg, one with a tender white and a still-barely-liquid dot in the very center of the yolk, is a tricky thing to achieve. Extra time, temperature, or an egg that is bigger or smaller will affect the texture of the yolk. When you reduce the variables, you get the same result every time. Use the same temperature eggs, the same size eggs, the same boiling water (212 degrees) for the same amount of time, and expect scrumptious, unctuous, delightful eggs ready for a sprinkle of salt and pepper or a steaming bed of ramen.


  • 6 cups water
  • 6 large eggs, at least 1 week old

Steps to Make It

  1. Gather the eggs.

  2. Bring 6 cups of water to a rapid boil over high heat. Lower the eggs into the water, and turn the heat down to maintain a simmer that moves the surface of the water with bubbles here and there.

  3. Set a timer for exactly 7 minutes. Set up a bowl of ice cubes and water.

  4. When the timer goes off, plunge the eggs into the ice water and let them sit, stirring occasionally for 10 minutes.

  5. Peel and eat the eggs at once, or store them in the refrigerator for 2 days until ready to eat. Enjoy.


  • To make soft boiled eggs, use the same technique and cook for 3 to 4 minutes, depending upon how runny you like your white. Skip the ice bath and peel off the top and eat while hot.
  • To make perfect hard-boiled eggs, use the technique above and cook for 11 minutes and 30 seconds before plunging into the ice bath.
  • Piercing the end of the egg with a pin can prevent it from cracking when you put it into the boiling water, but the pin can introduce bacteria from outside of the shell to the inside of the egg, so we don't pierce.