Thread by @myles_snider

How to make perfect jammy eggs.

This is a great technique to have in your repertoire— these eggs are easy and versatile.

Great with toast, on grain bowls, in ramen, and more.

Here’s how it’s done.

You’ll need:

- a few good eggs (ideally pastured, local)
- a pot of boiling water
- some ice
- salt

Start by bringing a pot of water to a rolling boil.

Once it’s there, gently drop in your eggs.

Set a timer for 6.5 min.

In the meantime, prepare an ice bath. Put a bunch of ice in a bowl and cover it with water, leaving enough room to add the eggs.

Once 6.5 min have passed, move the eggs from the boiling water to the ice bath.

This will halt the cooking process and prevent them from over-cooking.

Leave them in the ice bath for a few min.

Then, gently crack the shells with the back of a spoon.

Peel a bit of the egg shell away, making sure you get below the membrane (the thin film that is between the shell and the white.

I learned this trick cooking professionally— once you’ve peeled a bit of the shell back, put them back in the water for a couple min.

This helps them peel more easily.

After a couple min, peel them completely.

At this point they’re ready to go.

Slice in half, top with flakey sea salt, and eat as is or with whatever dish you’d like.

Enjoy.

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